Mustard Mostarda Salad
Honey Field Farm in Norwich, VT takes their CSA to the next level with weekly recipes that accompany their amazing produce. Their vegan salad share offers colorful salads packed with flavor and dressings made special with Jam!
This beauty, with a Raspberry Mostarda Vinaigrette, is from their ‘Double Mustard Salad’ series.
½ pound baby lettuce mix
1 bunch green wave mustard greens
1 bunch radishes
1 bunch scallions
1 pound heirloom tomatoes
2 tablespoons white wine vinegar or apple cider vinegar
¼ cup olive oil
Salt and pepper to taste
1 heaping tablespoon Blake Hill Preserves Raspberry Mostarda Jam
To prepare the dressing, put all ingredients in a small jar, put the lid on and shake well.
To prepare the salad, pour lettuce mix into a large salad bowl filling it halfway.
Chop green wave mustard into bite size pieces and add to the salad bowl, toss together with baby lettuce.
Cut the greens off the radishes and put them aside to use in another meal. We like to saute them with kale or other greens.
Cut the tails off the radishes to compost. Slice the radishes into thin round slices and toss into the salad bowl.
Chop the scallions into thin round slices and toss them in the salad bowl. Use just a few for a more mild salad or the whole bunch for a spicier one!
Wash the heirloom tomatoes, cut out the cores and then cut the tomatoes into 1 inch pieces. Add these to the salad bowl and toss everything together.
Dress the whole salad at once or add dressing to your plate. Enjoy!