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Local Farmer’s Market Salad

Servings - 2

Ingredients

Balsamic Vinaigrette

3 fl oz Kingston Olive Oil Co. Black Mission Fig Balsamic Vinegar

6 fl oz Kingston Olive Oil Co. Olive Oil

B. Hogan’s Apiaries Honey (To Taste)

Sea Salt (To Taste)

Ground Black Pepper (To Taste)

 

Salad

2 ozPatchwork Gardens Mixed Greens

2 oz Patchwork Gardens Arugula

2 Reinink’s Farms Organic Eggs

2 Lyon’s Farms Chicken Breast

3 oz Bushgarden’s Farms Pilgrimage Cheese

6-8 oz Forman’s Farms Cherry Tomatoes

Method

Vinaigrette

-        Pour balsamic vinegar into a mixing bowl and slowly whisk in olive oil.

-        Season to taste with salt, pepper, and honey.

Salad

-        Grill chicken breast until done and let it cool.

-        Hard-boil eggs and cool in an ice-bath.

-        Toss the mixed greens and arugula with the balsamic vinaigrette and place in a medium sized serving bowl.

-        Slice chicken breast and place on top of salad.

-        Remove hard-boiled eggs from the shell. Slice and spread evenly over salad.

-        Slice cherry tomatoes. Place on salad.

-        Shred cheese and sprinkle over salad.

-        Drizzle oil and vinegar over salad toppings as desired.

-        Salt and pepper to taste as desired.

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