At the April 17th market, Amy Rindskopf put together a fabulous, seasonal, local salad using red potatoes from Oakdale Farms, carrots from Farmer Dave’s, scallions from Soluna Garden farm and chèvre from West River Creamery.
- 4 red potatoes, diced
- 4 carrots, diced
- 2 cups arugula
- 2 scallions, chopped
- 2 oz chevre with chives
- Pseudo salt, to taste
- Olive oil
- Boil potatoes until tender, drain. Boil carrots until tender, drain.
- Prepare pesto. In food processor, pulse arugula, scallions and chèvre. Add olive oil until smooth.
- Mix potatoes and carrots with pesto. Sprinkle with Pseudo salt to taste.