Make sure you take a peek at the Food & Entertaining blog at Betty Cichy, food editor for the Bucks County Courier Times and the Intelligencer, and content editor, Jennifer Wielgus, regularly serve up interesting food tidbits, including recipes, videos, and the latest local food news. Oh, and Bucks County Taste got a mention, too, last week (May 29th)! (Thanks, Jen).

I especially liked Betty Cichy’s post this week on how she used all the ingredients she bought at the Springtown Farmers’ Market for a great spring salad.RTEmagicC_Betty__s_salad_JPG




Fresh salad greens for 2 servings (looseleaf lettuce, romaine, dandelion, spinach and baby arugula would all work well, as would a good spring mix)(from Trauger Farm in Kintersville)

6 to 8 strawberries, or more if you like (from Tall Pines Farm in Rushland)

A few drops good balsamic vinegar (optional)

1 ounce fresh goat cheese (about ¼ cup crumbled) (from Flint Hill Farms)

1 plump farmers market scallion (or 3 thin supermarket ones)

2 teaspoons sherry vinegar (or your favorite vinegar)

1 teaspoon dijon mustard (regular or herb-flavored)

Salt and pepper to taste

A pinch of sugar (optional)

2 tablespoons olive oil or vegetable oil


Rinse the salad greens well, tear into large pieces, and either pat dry or spin in a salad spinner. Refrigerate if not serving the salad right away.

Rinse the strawberries under cool running water, and cut off the green cap and any tough core with a paring knife. Cut strawberries in half if they’re small, in quarters if they’re larger.

Place the strawberries in a small bowl and drizzle with a few drops of good balsamic vinegar if you have it. The rich sweetness of the vinegar complements the flavor of the strawberries, but if you don’t have any good balsamic vinegar, you can skip this step. Set the strawberries aside until you’re ready to add them to the salad.

Unwrap the goat cheese and break into small pieces. If the cheese is so soft it doesn’t crumble easily, you could instead spread it on thin slices of toasted French bread and then cut the slices into small pieces, so they become goat cheese croutons.

To make the vinaigrette, place the vinegar and mustard in a small bowl, and add a little salt and pepper. Whisk together until the salt is dissolved and the mustard and vinegar are well incorporated. Then whisk in the oil in a steady stream until the vinaigrette thickens and looks smooth. Stir in the chopped scallions. Taste and add more salt if needed, and if the dressing is too tart, add a pinch of sugar.

To assemble the salad, place the greens in a large bowl and toss with the vinaigrette until the greens are lightly coated. Divide the greens between two plates, top each with the crumbled goat cheese, and arrange the strawberries on top.

Makes 2 servings.

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