Chef Dave Pedinotti of The Mouzon House recommends this great early summer Salad. It brings together the two best flavors of the season – Strawberries and Arugula. The Mouzon House on High Rock Ave., is just up the street from the Saratoga Farmers Market, so Chef Pedinotti can simply walk down to the market and get the freshest ingredients for his entrees. Talk about eco-Local!
6 oz. Fresh Arugula
from the Pleasant Valley Farms or New Minglewood Organics
1 small red onion or 2
shallots from Kilpatrick’s Family Farm, finely
1 pint fresh
Strawberries; slice and put half aside
2 T. Sherry Vinegar,
from Roma Foods
1/2 c. Extra Virgin
Olive Oil from Roma Foods
2-3 Fresh springs of
tarragon, mint and basil from Otrimbiak Farms
6 oz. Container of Feta Cheese
from Sweet Spring Farm
The Vinaigrette: Process or blend
shallots or onion with the vinegar and half the strawberries. Drizzle in olive
oil as it mixes. Add a pinch of salt and pepper to taste.
Drizzle in some local
honey if you want a little sweetness. Fold in a few fresh torn leaves of tarragon,
mint and/or basil.
The Salad: Now arrange the Arugula into small stack onto each salad plate; place reserved half of sliced strawberries on and around Arugula. With a large spoon, drizzle the vinaigrette mix onto the salad and onto the plate. Crumble Feta Cheese on top of each salad.
Great by itself as a low-cal lunch, or as an appetizer to prelude grilling local Grass-fed steaks from the Farmers Market. Enjoy!