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By Myra Foster

With four Farmer’s Markets in my path each week, there’s no challenge to meeting my daily quota of vegetables without ever cracking a V8.

Ruby lettuce. Baby turnips. Chioggia beets – they look like candy canes and roast up ever so sweet. Fava beans, elusive but so worth the hunt.

Toss it all together with Chef Alex Shinn’s Wanderlust vinaigrette, pour a glass of pinot gris and say “summer!”

Alex created this velvety vinaigrette, lively with fresh herbs, for the Wanderlust farm-to-table dinner. We all wanted the recipe. And he was happy to oblige. Thanks Alex!

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This batch serves a crowd but can be easily adapted.

WANDERLUST Vinaigrette
Blend together:
2 cups Champagne vinegar
6 cups EVOO
½ cup Dijon mustard
½ cup minced shallots
½ cup Vermont maple syrup
¼ cup each of fresh oregano, thyme and chervil
Sea salt and freshly cracked pepper to taste

*Guest post by Myra Foster