This recipe may be available for taste testing at the Pick-up this week, thanks to shareholder Tanya Rotenberg!
Ingredients:
1 bunch baby kohlrabi
2 nectarines
1 chioggia beet
2 radishes
1 tablespoon finely minced shallots
1 teaspoon finely minced ginger
2 tablespoons olive oil
juice of 1/2 lemon
2 teaspoons Dijon mustard
1/2 teaspoon honey
salt & pepper, to taste
1/4 cup toasted (slivered or sliced) almonds
1 ounce semifirm cheese (I like one that combines cow, sheep and goat's milk)
mint (for garnish)
1 bunch baby kohlrabi
2 nectarines
1 chioggia beet
2 radishes
1 tablespoon finely minced shallots
1 teaspoon finely minced ginger
2 tablespoons olive oil
juice of 1/2 lemon
2 teaspoons Dijon mustard
1/2 teaspoon honey
salt & pepper, to taste
1/4 cup toasted (slivered or sliced) almonds
1 ounce semifirm cheese (I like one that combines cow, sheep and goat's milk)
mint (for garnish)
Instructions:
Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.
Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.
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