First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.
Make the dressing: combine leeks, vinegar, parsley and mustard. Whisk in olive oil in a thin stream. Season with salt and pepper. Alternately, mix some Dijon mustard into a prepared vinaigrette (my favorite: Newman’s Own Honey Mustard). Use leftover cooked vegetables or prepare them in the microwave. One at a time, toss beets, carrots, apples, rutabagas and chicken (if using) with enough dressing to barely coat. Cover the bottom of a large wide bowl with the salad greens. Arrange the dressed ingredients on top (you can arrange them in concentric rings or in stripes, alternating colors). Sprinkle with blue cheese and walnuts, adjust seasoning and serve.