The majority of the ingredients (greens, zucchini, garlic scapes, beets) came from the Great Barrington, MA farmers market. The amazingly fresh goat cheese was from Rawson Brook Farm in Monterey, MA—if you are ever in the Berkshires, you have to visit this farm where they make the goat cheese on the premises, and you can pet the very cute baby goats. And the grains, well they were from my pantry, but no matter, Farro and Quinoa always taste good.
Heather made an amazing warm dressing by sauteing the garlic scapes in olive oil and adding some Dijon mustard and red wine vinegar to the pan.
It was honestly one of the best salads I have ever had and will be my go-to salad this summer!
Do you have a favorite summer salad?