Forrestal students make salads with lettuce from Common Ground Farm!

Butter lettuce from Common Ground Farm and fresh strawberries were the main ingredients for this month's Chef in the Classroom visit. Mrs. Gall's 3rd graders got busy chopping strawberries and tearing up lettuce in bite-size pieces. 

Then one by one, students came up and helped Chef Katie make the strawberry vinaigrette dressing. 

Sweet and sour and yummy!

Enjoy this recipe with local strawberries and Common Ground lettuce from the Beacon Farmers Market!

Strawberry Vinaigrette

5 oz baby lettuce leaves

1 cup strawberries, chopped fine

1 teaspoon whole grain mustard

2 tablespoons honey

2 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

2 shallots minced

Sea salt and black pepper to taste

In a medium bowl, mash the strawberries with a whisk.  Mix in the mustard, honey, vinegar, and oil.   Season to taste with the sea salt and pepper.  If dressing settles, whisk quickly before tossing with the baby lettuce greens. 

Dressing can be refrigerated for up to 1 week.