If you’ve been following me lately on Instagram, you know that I’ve been deemed the “Arugula Lady” by a local vendor that sells regularly at our farmers’ markets. I think it’s really fun to talk to the vendors and get to know where the food is coming from, but getting a nickname takes that to a whole new level!
I’ve always loved arugula but I’m seeing it in a new light these days. It’s not just arugula, it’s all things seasonal. Farmer’s market season is the best because not only can you support small business, but you can experience produce as close to its natural state as you can get and that means added flavor! It amazes me how much the taste is magnified when you are eating freshly-picked goods! It makes me wish that we lived in a region that had a farmers market year round. Unfortunately we don’t, so I’m sharing this week’s recipe in the hopes you can snag some fresh arugula while it’s still available!
Even for someone like me who loves her veggies, I rarely eat them in a raw state. Lettuce requires dressing, brussels sprouts & all things green require spices & ghee (clarified butter), but the last 2 weeks I have been eating this arugula raw. It’s so flavorful. On this salad I made a light vinaigrette in an effort to keep the arugula as the star of the show. Goat cheese is another great farmer’s market find. Some experts consider Goat cheese paleo, others do not. I have a dairy sensitivity, but have no issues with goat cheese, so I say regardless of its Paleo-status I’m going to eat it! Goat’s milk is rich in essential vitamins and nutrients: vitamin A, vitamin B, riboflavin, calcium, iron, phosphorus, magnesium, and potassium. It also has less lactose, making it easier for the body to digest.
Farmer’s Market produce can be more expensive than the grocery store, but keep in mind you are paying for quality. I always head to the market with a plan to avoid over purchasing produce & goods. On Saturday’s I do my grocery shopping for the week as it is, so before heading out- I plan my meals for the week & break those down by ingredients to prepare my grocery list. Hit your Farmer’s Market first to get as many fresh ingredients from you list as you can before heading to the grocery store. In my opinion, making a list is key to staying within budget & avoid buying too many items that you may not use. Due to the freshness of farmer’s market items, they tend to go bad more quickly than the regular grocery store produce so plan accordingly!
- 10-12 oz Arugula
- 4 oz Prosciutto
- 1 Avocado
- 1 Pear
- 1/4 C Crumbled goat cheese
- Maple Roasted Almonds*
- 1/2 C Almonds chopped
- 2 TBSP Ghee
- 2 TBSP Coconut Sugar
- 2 TBSP Maple Syrup
- Honey Balsamic Dressing*
- 3 TBSP Light Olive Oil
- 2 TBSP Balsamic Vinegar
- 1/2 TBSP Honey
- Before you begin, prepare a place for the almonds to cool. I use a cookie sheet, but parchment or a cutting board would work.
- In a saucepan over medium heat melt ghee. Add almonds stir/toss to coat.
- When almonds are fully coated in melted ghee, add 2 tbsp of coconut sugar. Stir quickly to coat. Let caramelize, about 30 seconds.
- Add in 2 tablespoons of maple syrup. Stir to coat. Allow to cook for 30 seconds. Burning the sugar and maple syrup can occur easily, if you begin to smell burning- remove from heat immediately..
- Pour almonds out on the cookie sheet to cool & harden.
- While the almonds cool, assemble the salad in a large bowl or serving platter.
- Next, prepare the dressing. Whisk all ingredients in a bowl. I prefer to mix mine in a mason jar. The Oil & Balsamic naturally separate, by keeping in jar I can easily shake to combine.
- Once the Almonds have cooled completely & have a hard candy coat, toss them into the salad. Drizzle on dressing (may be leftovers based on your liking).