String and split fava bean pods and remove the beans. Split small round French carrots.
Steam the beans and carrots together in a bamboo or wire steamer until just barely done, perhaps 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking process; we want the vegetables to be tender, yet cooked as little as possible to preserve the color and nutrients.
Meanwhile, make a simple vinaigrette of high quality extra virgin olive oil, white balsamic vinegar, minced garlic and slivered shallot.
Drain the vegetables and toss with arugula micro-greens and vinaigrette. Season with black salt and coarsely ground pepper and dress with a teaspoon of homemade lacto-fermented mustard combined with a tablespoon of homemade crème fraîche (Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour. Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating).
Serve with toasted crusty bread if you like..
Roasted heritage beets from Montesino, carrots and spring onions over arugula with balsamic vinaigrette, raw milk Morbier and toasted nuts. Based on a recipe included with today’s bushel from Austin’s Farmhouse Delivery..
Trim, peel and dice fresh beets (including some of the tops), carrots and spring onions. Toss in olive oil, season with S&P and roast in a 400 degree oven until caramelized, about 15 minutes. Allow to cool somewhat.
Meanwhile, toast coarsley chopped nuts (such as pecans and pistachios) in a dry skillet. Set aside.
Trim, rinse and dry fresh arugula and spinach. Toss lightly in aged balsamic vinegar and olive oil.
To assemble salad, mound greens on a chilled plate, top with warm roasted vegetables, toasted nuts and cheese. Drizzle a little more vinaigrette over the top.