Mache Recipes (Epic Roots)

Subject:	Mâche Salad with Spring Vegetables and Meyer Lemon Vinaigrette
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Mâche Salad with Spring Vegetables and Meyer Lemon Vinaigrette

Choose spring vegetables such as fava beans, green beans and peas for a composed salad in green. Add young carrots for color and a sweet earthy taste.

2 teaspoons butter
1 small red onion, thinly sliced
1 pound assorted spring vegetables (try favas, green beans, and peas), blanched
1 bunch young carrots, peeled and blanched
4 ounces Epic Roots Mâche, rinsed
Dressing:
1 teaspoon Dijon-style mustard
2 tablespoons Meyer lemon juice
1 tablespoon plain yogurt
4 tablespoons extra-virgin olive oil
Sea salt and black peppe

Serves: 4-6

Melt butter in a small sauté pan over low heat, add onion, cover and cook until translucent, stirring occasionally, about 8 minutes. The onions should be slightly crunchy when finished. Set aside to cool. To make the dressing, whisk together mustard, lemon juice, yogurt and olive oil in a small bowl; season to taste with salt and pepper. Place the blanched vegetables and the Mâche in a large bowl and toss with vinaigrette. Arrange on plates and garnish each salad with onions.