Red wine vinegar
Olive Oil
Dijon Mustard
a couple sprigs of tarragon, finely chopped (about 2 teaspoons chopped)
4 large or 6 small beets, roasted, peeled, and cut into wedges
a couple large handfuls of miner’s lettuce (maybe 2-3 loosely-packed cups)
2 Tbsp chopped walnuts, toasted
Prepare a vinaigrette from red wine, oil, and mustard. Toss the tarragon and beets with the vinaigrette, and let marinate for at least 5 minutes. Add the miner’s lettuce and nuts; toss gently to mix components. Serve immediately.
Recipe by Thomahaak Family Farm.
The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.
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