I didn’t really have a recipe in mind when I went to the Farmer’s Market this past Saturday; however, once I tasted the arugula microgreens, I knew I needed to make myself a salad. I purchased the greens, a small purple sweet pepper, cucumber, fresh eggs and a flavored white wine vinegar. I already had some zebra-striped tomatoes and a turnip (I used my veggie spiraler for this one) at home that I needed to use. So, I started building this in sections of things I already had. I added an artichoke heart, green olives, nopalitos (cactus), sunflower seeds and some sliced almonds. So, for this post, I have given the vinaigrette recipe that I used for this salad; however, the building of this salad is up to you. Enjoy what is in season in your area or what you have on-hand or in your pantry.
1/8 cup olive oil
1/8 cup white wine vinegar (or whatever you have on-hand)
1 tsp Dijon mustard
1 squeeze of anchovy paste
Whisk together. Pour over your salad immediately. Salt and pepper to taste.