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 crèmefraîche 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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This recipe is brought to you by Chef Mario at Cookin' The Market!