Mother's Day Local Farm Salad with Edible Flowers
Recipe from Charlotte Culinary Expert Heidi Billotto
1/3 cup Koronieki extra virgin olive oil from Pour Olive
5 Tbsp. Pour Olive Grapefruit-infused balsamic vinegar
1 Tbsp. local Wildflower Cloister Honey
Coarse pink sea salt and Heidi’s Hot pepper blend from the Savory Spice Shop Southend
24 stalks of local asparagus from New Town Farms
2 cups shelled local certified organic fava beans from Windcrest Farms
1 cup New Town Farms white turnips, quartered
2 bunches local greens from Tega Hill Farms,
1 cup Bosky Acres crumbled soft fresh goat cheese
1 cup halved pitted Kalamata olives
4 Local Chester Farms eggs
Edible nasturtiums from Tega Hills Farm
Steam or grill asparagus 2-3 minutes on each side. If you are not serving them immediately, plunge them into cold water to stop the cooking process and keep the spring green color. Cook lima or fava beans in boiling salted water until just tender, about 4 minutes. Meanwhile sauté the turnips in olive oil or butter just to brown slightly and warm.
For ease of serving, all of these vegetables may be prepared in advance.
Arrange a bed of Tega Hills Farms lettuce on individual salad plates, top with grilled asparagus and the turnip and fava bean mix.
Dot with the goat cheese
Prepare dressing by combining sherry vinegar with herbs and honey. Whisk in olive oil. Drizzle dressing over the vegetables and salad greens. Season salad with salt and pepper. Finish with a fried or poached over easy egg on top. Garnish with olives and the edible nasturtiums