Here in the Midwest, we are on a roller coaster when it comes to weather. Granted, spring is usually unpredictable, but switching from rain to snow and back again has taken its toll on crops in the area. Most farmers are 2-3 weeks behind in the growing season, so even though we’ve seen 80 degrees this week, we still have some waiting to do.
Thankfully, some farmers have enough resources to set up a greenhouse to help get a jump start on the season. When I last visited the Minneapolis Farmers Market, Dehn’s Garden had a bountiful selection of fresh items such as baby lettuce, fresh cut herbs, starter plants and flower baskets. Everything had been grown in the greenhouse with the exception of chives, which were fresh from the garden.
Eager for a fresh spring salad, I grabbed some baby lettuce mix and herbs from Dehn’s Garden and a bottle of honey from Aspen Ridge Farm for homemade vinaigrette. It’s my favorite salad dressing right now and would be wonderful drizzled over sliced radishes or steamed vegetables as well.
Homemade Balsamic Vinaigrette
(makes 1 cup)
1/4 cup balsamic vinegar (any flavor, I used black cherry)
1/4 cup honey
1/2 cup olive oil
Salt and pepper, to taste
Combine in a jar and shake until combined. The dressing can be stored in the refrigerator; return to room temperature before shaking and serving as the oil can firm up.