BY KRISTIN CELESTE SHROEGER, Local columnist
---- — Today's recipe for Salad Nicoise features local produce from 9 Bean Rows Farm, Murray's, Cherry Grove Farm, Spring Hollow Farms and locally produced products from Food for Thought.
Fresh local steamed or hard boiled eggs
Fresh local yellow beans
Fresh local fingerling potatoes
Fresh local fingerling yellow pear tomatoes
Fresh local pea shoots
Local cherry honey mustard
Homemade garlic scape-infused olive oil
Local wild leek vinegar
Bring a large metal sauce pan with three cups water to a boil with 1 t. sea salt. For each salad, wash 1 c. fingerling potatoes and add potatoes to boiling water. Reduce heat to medium high and cook for 10 minutes. Strain fingerling potatoes from water and allow to cool for five minutes.
For each salad, trim ends off of 1 c. yellow beans and add to potato water and cook over medium heat for 2-3 minutes. Strain yellow beans and allow to cool for one minute.
In a glass jar, mix together 3 T. homemade mayonnaise, 2 T. cherry honey mustard, 1 T. garlic scape-infused olive oil, 1 T. wild leek vinegar and season to taste with salt and pepper.
Per salad, slice 1-2 steamed eggs. Plate 2 cups pea shoots and top with eggs, yellow beans, potatoes and yellow pear tomatoes. Serve with a side of dressing and a sprinkle of sea salt.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com for hundreds of seasonal farm-to-table recipes as well as instructions for making homemade mayonnaise and infused oils.