Sunday, April 18, 2010

Market Day Pea Tendril and Nasturtium Salad with Champagne Vinaigrette

It's finally here! We rolled up to the first Memphis Farmers Market of the season at 7:20 a.m. yesterday, and to say it didn't disappoint would be a wild understatement. The vendors looked so happy to be back, and the crisp morning was the perfect backdrop. Strawberries from Jones Orchard were a major find, as were Van Cheeseman's pea tendrils...not to mention the hydroponic tomatoes from Micmak Farms and nasturtium flowers from the wonderful family at Dodson Farms.

We made a salad with shelled peas, pea tendrils, and the flowers. I liked this easy dressing.

Champagne Vinaigrette

Squeeze of one lemon
1 tablespoon champagne vinegar
1/2 tbsp. honey
1 tablesppon olive oil
Fleur de sel and cracked pepper

All you need to do is whisk it all up together until it's emulsified and drizzle over salad.

3 comments:

Tiffany said...

I'm not a huge fan of raw peas. Would this dressing compliment other salad toppings? Dried cranberries, toasted almonds, orange segments perhaps?

Justin Fox Burks said...

If this helps, we put the peas in a bowl with water and microwaved them for a minute, then gave 'em an ice bath. And sure, the dressing is nice and light and versatile; we think it would be good on any salad, especially one with spring greens!

Lyrically speaking said...

Yummmmmmmy!!!