Farmer's Market Dinner

A delightful little farmer's market has opened on Thursday's

in a neighboring town.  I believe it will become a Thursday

summer tradition.  Great organic food, live music & snowcones,

what's not to love.

On the menu last week:

Appetizer - Snowcones & sugar snap peas while at the market

Main Course - Carmelized onion & rosemary foccacia with a micro greens salad

Micro Greens Salad

Ingredients:

Assorted micro greens

Ripe, sliced avocado

Chick peas (I used about 1whole can, rinsed)

Vinaigrette from Barefoot Contessa

Dressing:

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon minced fresh garlic

1 extra-large egg yolk at room temp. (I do not let it come to room temp.)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup good olive oil

Directions:

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Toss the greens with enough dressing to moisten, add avocado and chick peas and serve immediately.

It would also be delicious with some sliced radishes. 

Enjoy!