Fall Greens Salad with Roasted Pumpkin Seeds from Fresh Kitchen Chef Kellie Black

Last weekend the Visalia Farmers Market announced the return of our Fresh Kitchen cooking demonstrations at the Saturday Farmers Markets, and our new partnership with Kellie Black, the chef and owner of the local catering and food prep company “Mache”.

Our new Fresh Kitchen resident chef and Community Corner instructor did a fantastic job! We had lots of curious market-goers stopping by the Fresh Kitchen booth to learn how to make this exciting in-season recipe, learn cooking tips and techniques, and discover a new world of eating fresh, local and healthy!
Did you miss the demonstration last weekend? We’ve got you covered! Check out the recipe below, and stop by this coming weekend to pick up these in-season ingredients! (And mark your calendars for our NEXT Fresh Kitchen demo, on November 21, 2015!)

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Ingredients

 
For the Dressing:
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 shallot, finely chopped
6 tablespoons extra virgin olive oil

 

For the Salad:
½ teaspoon fine sea salt
Ground black pepper, to taste
2 cups baby spinach
2 bunches watercress, trimmed, leaves torn into bite sized pieces
1 head red leaf or butter lettuce, torn into bite sized pieces
½ cup roasted, salted pumpkin seeds
3 ounces aged Asiago cheese, grated or shaved thinly with a vegetable peeler

 

In a large bowl, whisk together balsamic vinegar, cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper.
Add spinach, watercress and lettuce and toss gently to coat.
Scatter pumpkin seeds and cheese over the top and serve!

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