Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought.
Farm fresh local cucumber
Farm fresh local green zebra heirloom tomato
Farm fresh local green wave mustard
Farm fresh local pea shoots
Farm fresh local mizuna
Farm fresh local baby red onion
Homemade green onion infused olive oil
Local cherry honey mustard
Local wild leek vinegar
Per salad slice one cup cucumber into matchsticks and place in a large glass bowl. Remove seeds and slice one cup green zebra heirloom tomato in matchsticks and add to the glass bowl. Remove one cup of green wave mustard from stems, chiffonade and add to the glass bowl. Remove woody stems from one cup pea shoots and add to the glass bowl. Remove stems from one cup mizuna and add stems and mizuna to the glass bowl. Slice two small baby red onions, separate into rings and add to the glass bowl.
In a glass jar, stir in two tablespoons green onion infused olive oil, one tablespoon herry honey mustard, one tablespoon wild leek vinegar and season to taste with ground pepper and salt. Pour dressing (reserve two teaspoons dressing) on the Cucumber and Mustard Greens Salad, gently stir and let rest for five minutes.
Plate salad with a grind of sea salt, a grind of pepper and a drizzle of dressing.