This farm-to-table recipe features local produce from 9 Bean Rows Farm and Birch Point Farm and locally produced products from Black Star Farms, Country Cabin Bakery and Leelanau Cheese. This recipe is designed to make one salad; multiply as needed.
Homemade lemon-infused olive oil
Farm fresh local pear
Farm fresh local baby red onion
Farm fresh local bacon
Farm fresh local mizuna
Farm fresh local chives
Local fromange blanc
Local pear brandy
Local maple syrup
Heat metal grill pan over medium heat with 1 tablespoon lemon-infused olive oil. Per salad, slice 1 pear into 3 sections, place in grill pan and grill for 1-2 minutes. Reserve grilled pears.
Slice 1 baby red onion per salad and add to the grill pan with 2 slices per salad of bacon. Cook the bacon and red onion for a few minutes in the left over lemon oil from the pears. Reserve cooked bacon and red onion rings.
Add 1 tablespoon lemon-infused olive oil, 1 tablespoon pear brandy and 1 tablespoon maple syrup to pan and stir over low heat for 1 minute.
Mince 1 teaspoon chives per salad. Remove stems from mizuna leaves and plate two cups mizuna per salad. Plate pears on salad with red onion rings. Cut bacon strips in half and place 1 teaspoon fromange blanc on the end of bacon. Roll bacon up and place on salad (repeat with 4 bacon wraps per salad). Sprinkle salad with minced chives, drizzle a few teaspoons warm pear brandy dressing and season with sea salt and ground pepper.
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 and instructions on making lemon-infused olive oil.