Sitting in Mermaid Cafe last week while leading a tour, owner and Chef Lisa Jacobson was talking to our group about her connection to local farmers. As if on cue, in walks Bill Warner of Snug Haven Farm with a bin of arugula. We couldn’t have planned that better! After enjoying a bahn mi sandwich made with Jordandal Farms pork, Lisa handed me a large bag of the beautiful tender greens to take home. Thank you!
When life, or friend, gives you a bag of farm fresh arugula, make a salad.
RECIPE: Arugula Salad with Strawberries, Blue Cheese, Maple-Tamari almonds and Balsamic Vinaigrette
1 large bunch young arugula (can substitute mixed greens!)
3 large strawberries, sliced
crumbled blue cheese (I used Emmi Roth buttermilk blue)
2 tbsp sauteed red onions
3 tbsp maple – tamari almonds (or substitute NutKrack pecans!) *
* Almond: saute roughly chopped almonds in 1 tsp butter over low-med heat. Stir often. After about 1 minute add 1 tbsp maple syrup (I use Patterson Sugar Bush). Stir again about 30 seconds. Add 1 tbsp tamari or soy sauce and stir another minute. remove from heat and let cool.
**Dressing: mix 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp maple syrup 1/2 tsp mustard and a pinch of salt.