As published at


3 ripe nectarines, halved and lightly grilled

3 cups romaine lettuce 1 cup microgreens

1/4 cup fresh basil 1 pint frozen raspberries

1/2 cup sunflower seeds

1/4 cup red onion, chopped

1/4 cup carrots, chopped

Crumbled goat cheese, as desired

Salt and pepper, to taste
For the dressing:

2/3 cup extra-virgin olive oil

2 teaspoons course-ground dijon mustard

2 teaspoons honey

1 caramelized shallot, minced

1/4 teaspoon Italian herbs

Salt and pepper, to taste

4 Tablespoons balsamic reduction

For the candied walnuts:

2 Tablespoons light brown sugar

1/2 Tablespoon light corn syrup

1/2 Tablespoon butter

1/2 cup chopped walnuts

1/8 teaspoon cayenne pepper
Optional ways to liven it up:


A side of grilled garlic bread

Dried cranberries


  1. Begin with the candied walnuts.
  2. Place brown sugar, corn syrup, butter, and cayenne in a non-stick skillet over medium heat
  3. Stir the mixture until it blends and begins to bubble
  4. Add walnuts and continue to cook over heat for 5-7 minutes, stirring occasionally, until walnuts turn golden brown and release a toasted scent
  5. Pour walnuts out onto a sheet of parchment paper and allow to cool
  6. While walnuts are cooling, combine first 6 dressing ingredients in a small mixing bowl; whisk thoroughly and set aside
  7. Add romaine, basil, microgreens, carrots, onion, and sunflower seeds to desired serving bowl
  8. Pour dressing into serving bowl and toss
  9. Add frozen berries, grilled peaches, goat cheese, salt, pepper, and candied walnuts and toss
  10. Drizzle balsamic reduction on top and serve

Ingredients available the Oakmont Farmer’s Market 6/3:

-Microgreens are available at Solrig Farm

-Goat cheese is available from Amazing Acres

-Carrots are available at Blueberry Hill Farm

-Honey is available at New-Bee Ranch