Market season has officially arrived in my hometown, marked with the opening of the West Frederick Farmer’s Market this past Saturday. I excitedly shopped my way through the stands, picking out some gorgeous Spring produce, hearty sunflower bread, farm fresh eggs and sweet yet savory goat cheese to bring home. Very much unable to contain myself I made lunch as soon as I could. Blanching some thin stalks of asparagus, thinly slicing a handful of french breakfast radishes, roughly chopping a hearty portion of spinach and greens from aforementioned radishes and tossing everything a large bowl for my first farmer’s market salad for the year. I whisked together a quick honey mustard vinaigrette and rounded out my satisfying yet simple meal with a few slices of sunflower bread spread with cranberry and horseradish chevre.
To make the dressing, whisk together 1 tablespoon each honey, yellow mustard and olive oil, 1 teaspoon apple cider vinegar, a generous sprinkle of garlic powder and sea salt.0