Farmers Market Recipe
fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Farmers Market
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Candied Sunflower Seeds
Champagne Vinaigrette
Method
Candied Sunflower Seeds
Toast and Candy Seeds
Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, add the raw sunflower seeds and toast, stirring frequently, until they become fragrant and start to turn light golden, about 3–4 minutes. Add the butter and sugar, stirring constantly so the sugar melts and coats the seeds evenly, about 1–2 minutes. Continue stirring until the sugar is glossy and begins to caramelize around the seeds, about another 1–2 minutes; be careful not to burn. Immediately transfer the candied seeds to the prepared baking sheet, spreading into a single layer and separating any large clusters with a fork. Sprinkle with the sea salt while still warm. Let cool completely (10–15 minutes). Break into bite-sized pieces before serving.
Champagne Vinaigrette
Make the Dressing
In a small bowl or jar, combine the champagne vinegar, Dijon mustard, honey, and minced shallot. Whisk or shake to combine. Slowly stream in the olive oil while whisking (or add and shake vigorously in a jar) to emulsify the dressing. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as desired (add up to 1 tsp more honey or 1 tsp more vinegar). Refrigerate briefly if not using right away; whisk again before serving.
Salad Assembly
Prepare Roasted Corn (if using fresh or frozen)
If using fresh corn: remove kernels from 2 medium ears of corn. If using frozen: thaw and pat dry. Heat a skillet or grill pan over medium-high heat with 1 tsp olive oil. Add the corn kernels in a single layer and roast, stirring occasionally, until they develop light char and golden brown spots, about 6–8 minutes. Remove from heat and let cool slightly. (If you already have roasted corn, skip this step.)
Assemble the Salad
In a large bowl, combine the mixed salad greens, halved strawberries, marinated beets, roasted corn, and aged cheddar cubes or shavings. Gently toss with 3–4 tablespoons of the champagne vinaigrette (start with less and add more to taste) until components are lightly coated. Taste and adjust seasoning if needed (a pinch more salt or pepper).
Finish and Serve
Divide the tossed salad among 4 plates or bowls. Sprinkle the candied sunflower seeds over each portion for crunch and a touch of sweetness. Drizzle additional vinaigrette around the plate if desired and garnish with a few extra strawberry halves or cheddar shavings. Serve immediately.
