Butterleaf Salad with Fennel, Radish and Green Beans

Finally.  The stands at the Farmer's Market are Overflowing with fresh food that can be eaten raw.  We have had salads almost every night for the last week.

Tonight's looked like this:

-  Mince up a shallot and mix with some red wine vinegar.  Allow to sit for 15 minutes

- Wash a bead of Butter leaf lettuce from BD

- Softboil 2 eggs from Healthy Family Farms

- Barely Steam super thin green beans from those guys across from BD

- Slice Fennel from BD thin

- Slice radishes from BD thick

- Chop up some fresh dill from BD

In your salad bowl, toss fennel, radish, lettuce, beans.

Finish dressing by adding country style dijon mustard, chopped dill, freshly ground pepper and salt to shallots.  Mix and pour in the appropriate amount of olive oil and mix with wrist.

Toss dressing with salad and divide between 2 plates.  Slice Avocado on top.  Slice eggs in half and arrange.  Add about a tbl. or so of that delicious marinated blue cheese from the jar.

Note: Last night (the 17th) we had had a similar with some pepper smoked salmon on top.  I mixed the dill with the radishes and fennel instead of in the dressing and I did not have any shallots so dressing was more plain.  Instead of cheese, we had a dollop of creme fresh to meet the salmon.