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SUBMITTED BY: Chef Philip Dorwart
Farmers market salad vegetable options
grilled zucchini and yellow squash
any fresh greens (bibb, spring mix, mizuna, mache, arugula, etc)
roasted baby potatoes
1/2 cup minced shallots
1 cup sherry vinegar
1 tsp fresh chopped marjoram
1 Tbsp dijon mustard
2 Tsp honey
1 cup canola oil
1 cup extra virgin olive oil
salt and pepper to taste
Mix all ingredients for Vinaigrette, excluding oil, in a blender.
Slowly drizzle in the mixture of 2 oils until thick texture is achieved.
Add a little water if necessary to incorporate all oil.
Check for seasoning and add salt and pepper to taste.
Toss to combine and enjoy!