This recipe features local produce from 9 Bean Rows Farm, Second Chance Farm and locally produced products from Food for Thought and Black Star Farms.

• Farm fresh local fava beans Wild leek infused olive oil (recipe link)
• Local wild leek vinegar
• Local verjus
• Sea salt
• Ground pepper
• Farm fresh local baby hakurei turnips
• Farm fresh local garlic scapes
• Farm fresh local radishes Farm fresh local cauliflower

Shell fava beans yielding one half cup beans per salad. Slice bean in half, remove bean from waxy coating and place beans into a glass mixing bowl. In a glass jar, mix together three tablespoons wild leek oil, two tablespoons wild leek vinegar, one tablespoon verjus, one quarter teaspoon salt and one quarter teaspoon pepper. Mix dressing well and drizzle two tablespoons over fava beans. Sprinkle beans with a dash of sea salt, stir to coat well and let beans rest for ten minutes. Wash and trim two cups turnip greens per salad. Chiffonade turnip greens, place in another glass mixing bowl with one tablespoon dressing. Stir to coat greens well and let greens rest for five minutes. Slice two tablespoons garlic scapes and add to fava beans. Slice one half cup turnips and add to fava beans. Slice one half cup radishes and add to fava beans. Slice florets off of one half cup cauliflower and add to fava beans. Stir one tablespoon of dressing in to fava beans mixture, taste and adjust seasonings as desired. Plate salad with two cups greens and one-two cups vegetables.