Chopped Salad

Farmer's Market Chopped Salad with Seasonal Vegetablesand Double Mustard Vinaigrette

and

Rancher's Style Chopped Salad with Rogue Creamery Blue Cheese, Boiled Egg & Crumbled Bacon

Double Mustard Vinaigrette Ingredients:

�”         cup                  whole grain mustard

¼         cup                  Dijon mustard

¼         cup                  sherry vinegar

¼         cup                  red wine vinegar

1 �“      cup                  extra virgin olive oil

1          cup                  corn oil

                                    sea salt

                                    freshly ground black pepper

Farmer's Market Chopped Salad Ingredients:

1          cup                  Broccoli; chopped into bite-sized pieces, blanched and chilled

1          cup                  Cauliflower; chopped into bite-sized pieces, blanched and chilled

1          cup                  Green Beans; chopped into bite-sized pieces, blanched and chilled

1          cup                  Romaine or Iceburg Lettuce; washed and chopped

1          cup                  English Cucumber; peeled, seeded and diced

1          cup                  cherry tomatoes; halved

1          each                Avocado; peeled and diced

Rancher's Style Additional Ingredients:

¼         cup                  Point Reyes Blue Cheese, crumbled (may substitute other blue cheese)

¼         cup                  Boiled Eggs, peeled and chopped

¼         cup                  Crumbled Bacon, cooked and crumbled (omit for vegetarian option)

PREPARATION:

To make the dressing, combine both mustards and both vinegars in a blender. Slowly drizzle in the oils while blender is running, to emulsify. Season with salt and pepper to taste.

Feel free to improvise this recipe with whatever vegetables, in whatever quantities, that are available at your favorite farmer's market or grocery. We typically include broccoli & cauliflower all year round but feel free to add anything you like; sweet corn, beets, English peas, garbanzo beans, button mushrooms, etc.

Wash all vegetables. Any vegetables that are to be blanched should be "shocked" in ice water immediately after being removed from the boiling water to stop the cooking process. Shake off all excess water on vegetables after washing and/or blanching and spin in a salad spinner. Place vegetables in a large bowl and toss to mix completely, then cover with a damp cloth and set aside.

To make the "Farmer's Market" Chopped Salad; add the desired amount of dressing to vegetables and toss to coat evenly.

For a "Rancher's Style" Chopped Salad; add the desired amount of crumbled Blue cheese, chopped hard-boiled egg, and crumbled bacon and toss again.

Serves four as an entrée, six to eight as a first course.