Pan Roasted Strawberry Salad

Recipe by Educational Chef Julia Schneider
Demonstrated at East Atlanta Village Farmers Market on April 19, 2018

Ingredients

• Market:
  • Strawberries from Watsonia ($12.00)
  • Hearthfire Black Locust Blossoms
  • Pea Shoots ($6.00)
  • Lettuce mix ($9.00)
  • Greens from Sharcko ($6.00)
    
• Pantry:
  • Homemade Vinaigrette
  • Honey
  • Shallots

 Directions

1. Caramelize one shallot in a little olive oil over high heat.
2. Add sliced strawberries and a couple tablespoons of honey.
3. Sprinkle with salt. Cook until strawberries smell fragrant but still firm.
4. Serve over mixed greens with black locust blossoms and top with a vinaigrette.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.