Recipes utilizing summer fresh produce from our local farmers and their supporters.

Spring Greens with Roasted Beets, Walnuts and Blue Cheese
Julie Zogar, Julie’s Main Street Kitchen, Phoenixville

1 lb Spring greens
1 lb beets, roasted
½ red onion finely sliced
½ cup walnuts, toasted
½ cup good quality blue cheese, crumbled
Balsamic Syrup Vinaigrette

Place greens in large salad bowl. Toss in red onion, walnuts and blue cheese. Slice beets into wedges and place in salad.

To make vinaigrette:

¼ cup Balsamic Syrup
1 clove garlic
1 shallot
Fresh thyme
½ cup olive oil
Salt and pepper

Place syrup, garlic, shallot and thyme in small bowl. Whisk in Olive Oil and season to taste. Dress salad with vinaigrette.