Baby Spring Field Greens w/ Persian Lime & Pomegranate Quince vinaigrette
1 T Three grain mustard
1 T farmer’s market honey
1 tsp fresh thyme and other fresh herbs available from Farmer’s market
½ onion minced 1 garlic clove minced
Salt & pepper Zest from 1 lemon
Juice from ½ lemon 1 pear cut into small julienne
6 oz The Tasteful Olive’s Persian Lime olive oil
2 oz The Tasteful Olive’s Pomegranate Quince balsamic vinegar
2 oz candied pecan see Tasteful Olive recipe))
1 oz Feta cheese crumbles
In a bowl, mix the first nine ingredients together and then slowly add the oil until emulsified. Toss the salad into another bowl, add vinegar and a pinch of salt & pepper, and toss again. Place salad on plate and sprinkle candied pecans and cheese on top.
Recipe by Chef, Jim Tinkham