This Week In the Farmer’s Market, and from my garden.
I made a lovely refreshing salad using this week’s bounty.
1 head frisee or escarole cut in ribbons
2 cucumbers peeled and seeded, quartered, and sliced
5 apricots, diced
cherry tomatoes halved
small bunch of fresh mint
olive oil and lemon juice vinaigrette
line a platter with the chopped frisee, arrange other ingredients on top, scatter mint on top.
before serving, drizzle with olive oil, lemon juice, salt and pepper to taste.