Last week Bloomfield got some crazy beautiful warm weather mixed with downpours, thunder, lightning and lots of rainbows. We shared the golden moments with close friends and family and now you get the benefits of the thunderous bounty.
This week: fennel, leeks, Russian kale, red & green rosettes, beets, tomatillos and onions.
With these lovely greens (and reds) you get each month, I thought it would be nice to share the simplest of recipes for a vinaigrette. It treads lightly on the greens and lets the leaves speak for themselves.
Blum's Bloomfield Vinaigrette
4 tbs extra virgin olive oil
a squeeze of lemon
1 tbs apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon finely chopped shallot (optional)
salt to taste
In a small bowl or a mason jar add the vinegar, salt, mustard and lemon then add the oil beating with a fork to emulsify. Or just shake the jar. Taste for salt. If you use the shallot, let it macerate in the vinegar for 10 minutes before adding the rest. Then add it to a red and green mixed leaf salad.