Recipe by Michael Bertozzi of Two Urban Licks
Demonstrated at Westside Farmers Market on September 18th, 2016

Ingredients

• Mizuna or arugula from Little Fox Farm
• Delicata squash from Little Fox Farm
• Apples from Mercier Orchards
• Dried Michigan Cherries
• Hazelnuts
• Hickory vinaigrette
• Cheese, blue cheese or chevre from Formaggio

Directions

1. Rinse and dry the mizuna or arugula.
2. Using a vegetable peeler, peel the skin off the squash and discard, and then peel the flesh into bite-size ribbons. Peel the apple in the same manner.
3. Mix the squash and apple with some vinaigrette, and lightly dress the greens in the same vinaigrette.
4. Combine the two and toss in dried cherries, hazelnuts and cheese.