Steak and Goat Cheese Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

For more on cooking and eating locally, visit Kristin's blog The Intentional Minimalist.


This recipe features local produce from 9 Bean Rows, Spring Hollow Farm, Food for Thought, Inc., and Black Star Farms


Per salad, slice one cup cooked and cooled sorrel steak. Per salad slice one half cup cooked and cooled grilled zucchini. Per salad, slice one teaspoon leek whites and two tablespoons leek greens. Per salad, plate two cups salad greens, one half cup radish micro greens and mix in wild leek greens. Top salad with sorrel steak, zucchini, wild leek whites, one tablespoon goat cheese and one-two tablespoons sorrel verjus dressing.

Photo(s) by Kristin Celeste Shroeger