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After a visit to Saratoga Market in late September, early October, where you can find all of these wonderful fresh vegetables, return home to make a beautiful lunch or side dish!
Products used: Herbes de Provence Olive Oil, , Sicilian Sea Salt
1 Cabbage, dark leaves removed (save for soup!), center light leaves cut into thin strips
5 French Breakfast Radishes, cut into thin rounds
2 stalks of Celery, cut into fine strips, leaves cut into julienne strips
¼ cup Pumpkin Seeds or Sunflower Seeds
1 Apple, cut into a small dice
3 Tbsp SOOC Pomegranate Quince White Balsamic
4 Tbsp SOOC Herbs de Provence Olive Oil
SOOC Sicilian Sea Salt, to taste
4 Tbsp Goat's Milk Feta Cheese
Add all of the vegetables, seeds, and apple into a bowl.
Prepare the vinaigrette in a separate bowl: whisk the Pomegranate Quince Balsamic and Sicilian Sea Salt together until the salt is dissolved. Drizzle in the Herbs de Provence Olive Oil.
Pour the vinaigrette over the salad ingredients and toss. Plate in a large bowl and finish with crumbled feta.
