RECIPE
Garden Tomato, Radish & Dill Salad
Ingredients
- 3 Michigan Tomatoes, each cut into 8 wedges
- 1 bunch Michigan Radishes, washed and sliced thin
- 2 cups baby arugula
- 1 large shallot, peeled and sliced into thin rounds
- 1/4 cup fresh dill leaves, torn into small clusters
- FOR DRESSING:
- 1/4 cup Westborn Market Tuscan Dipping Oil
- 1/8 cup red wine vinegar
- 2 tsp whole grain mustard
- 1 tsp Westborn Market Shallot, Scallion & Leek Seasoning
- Kosher Salt & black pepper, to taste
Instructions
For Dressing:
Add all dressing ingredients into a small jar and shake to combine. Set aside.
For Salad:
In a large bowl add tomatoes, radishes, & shallot. Top with dressing, toss to combine.
Let marinate in refrigerator for 20-30 minutes.
Before serving, add arugula and fresh dill to tomato mixture and toss to coat.
Enjoy!