Shorter winter hours. A smaller crowd. Fewer vendors. Usually gray skies. This is the Franklin Farmers Market in winter. And it is beautiful. I love that the market stays open year round. Vendors and customers alike are faithful to put on long underwear and eat with the seasons and it is a good thing. This salad is comprised of all main ingredients from the market. The carrots from Paradise Produce and lettuce from Norton Family Farms are bursting with so much flavor, this salad is just the touch I need to get me through a busy Saturday.
Kohlrabi (shaved raw) from Beaverdam Creek Farm & fresh feta cheese from Noble Springs Dairy farm—can you believe there are four, local farms involved to make this easy salad (with the help of an orange, red onion, pine nuts, and balsamic vinegar and olive oil from Herban Market) How satisfying that you are not only eating a great salad (perfect for a starter plate for dinner or a light lunch), but shopping locally and eating seasonally benefits our community & economy!
INGREDIENTS: Serves 4 6 cups mixed green lettuce 5-6 carrots, diced 1/2 kohlrabi, shaved or grated 1/4 cup pine nuts3/4 cup red onion, sliced thinly (optional) Feta cheese, crumbled
VINAIGRETTE 2 tbs Pomegranate Balsamic Vinegar, Herban Market 2 tbs Coratina Olive Oil, Herban Market juice of half of a naval orange sea salt +Mix all ingredients together in a glass container and shake or stir until fully blended.