House of Balsamic Giveaway Winner and Farmer's Market Salad!

Happy Monday all!

How was your weekend? Mine was pretty fabulous I must say. I spent a lot of time with two of my younger cousins and my Godfather. Last night the three of them came over...let's just say I have never seen two kids demolish a pizza like that in my life. They are the loves of my life! Anyway, I bet you are wondering who won my House of Balsamic giveaway! I am so excited to announce the random lucky winner is...

1. Carolyn GMar 8, 2012 07:54 PM

   follow you on twitter: carogonza

   ReplyDelete
2. Congrats Carolyn! Please email me with your contact information to claim your prizes at chuychuychels@yahoo.com. 
3. So, back to my weekend. On Saturday, I decided that a little rain was not going to stop me from going my local farmer's market. So, I made the short trip down the street looking for some inspiration. Low and behold, I found exactly what I needed in an instant, and put those ingredients to good use for my lunch yesterday. 
4. So, what did I come up with?
5. Well, I bought some carrots (I know what you are thinking...carrots? Really!)

No, I did not dip them into my ranch dressing.

I took these beauties

1. yes people, those are purple carrots....amazing, right?

and I roasted them.

So beautiful, so freaking yummy!

  

Oh, oh! Then, then I made a lovely dressing (using the Apple Balsamic from House of Balsamic!)

 to drizzle over the roasted carrots, which I placed on a bed of...wait for it....

a variety of spinach leaves

So, I guess this was my first "farmer's market" salad

Not bad, eh?

I definitely need to do this more often!

HAVE YOU EVER BEEN TO A FARMER'S MARKET? IF SO, WHERE? WHAT DO YOU USUALLY GET? 

Roasted Carrot Salad with Blood Orange-Apple Vinaigrette:

Roasted Carrot Salad:

Ingredients:

1/2 T. extra-virgin olive oil

1 bunch of organic carrots (stems and tops cut off) (I had about 9 carrots to my bunch, if you have more...add a tad bit more olive oil)

salt and pepper, to taste

1 bunch variety spinach leaves (you could also use plain spinach...I just so happened to get a varietal bunch at the farmer's market)

Instructions:

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, toss the carrots with the evoo. Place carrots on the prepared baking sheet and season with salt and pepper.

3. Bake in the oven for 50 minutes, flipping the carrots once, so that they brown evenly on both sides (I did this at the half minute mark).

4. Once the carrots are finished baking, place them over the spinach leaves and drizzle with Blood Orange-Apple Vinaigrette.

Blood Orange-Apple Vinaigrette:


Ingredients:
juice of 2 small blood oranges
2 t. Apple Balsamic Vinegar (or regular balsamic)
2 t. apple cider vinegar
2 T. Grey Poupon Dijon mustard
2 t. extra virgin olive oil
juice of 1 lemon
pinch of sea salt


Instructions:
1. Combine all ingredients in a small bowl and whisk until fully incorporated.
2. Pour into a mason jar and set aside.
3. Dress the salad and devour!


MANGIA!!!