This recipe is from Chef Mario at Cookin' The Market!


2 heads Little Gem lettuce, washed and cut into quarters

2 Tokyo Turnips, sliced thin with an Benriner slicer

¼ cup of toasted pepita seeds

2 apricots, sliced into quarters (We used the delicious Honey Rich variety from Frog Hollow farm)

For the crème fraîche dressing:

3 tbs. crème fraiche

1 tbs. of minced chives

Juice of 1 small lemon

½ tbs. of honey

Kosher salt and black pepper to taste


Whisk all ingredients together, toss with prepared lettuce. Taste, correct seasoning and serve.


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