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Market Salad
SUBMITTED BY: Chef Philip Dorwart


INGREDIENTS
Farmers market salad vegetable options
radishes
grilled zucchini and yellow squash
cherry tomatoes
any fresh greens (bibb, spring mix, mizuna, mache, arugula, etc)
roasted baby potatoes

Vinaigrette
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


DIRECTIONS
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!