Farmers Market Recipes

Summer Salad With Golden Beet Vinaigrette

8 servings

With its vibrant colors and crunch, this salad to end all chopped salads takes advantage of vegetables available in farmers markets. The truffle oil in the vinaigrette adds a musky flavor that makes the vegetables pop but is subtle enough to complement the cheese's "dairyness" without overwhelming it. The red beets are kept separate to keep them from bleeding into the other vegetables.

1/2 pound edamame, shelled ( 1/2 cup shelled)

1 pound English peas, shelled (1 cup shelled)

3 medium red beets, roots intact, stem trimmed to 1/2 inch

3 medium golden beets, roots intact, stem trimmed to 1/2 inch

1/2 cup orange juice

1 tablespoon Dijon-style mustard

2 tablespoons cider vinegar

1/4 cup extra-virgin olive oil

1 tablespoon truffle oil