Red wine vinegar
Olive Oil
Dijon Mustard
a couple sprigs of tarragon, finely chopped (about 2 teaspoons chopped)
4 large or 6 small beets, roasted, peeled, and cut into wedges
a couple large handfuls of miner’s lettuce (maybe 2-3 loosely-packed cups)
2 Tbsp chopped walnuts, toasted
Prepare a vinaigrette from red wine, oil, and mustard. Toss the tarragon and beets with the vinaigrette, and let marinate for at least 5 minutes. Add the miner’s lettuce and nuts; toss gently to mix components. Serve immediately.
Recipe by Thomahaak Family Farm.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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