Late Summer Salad with Sweet & Spicy Hatch Chile Lemon Dressing
By Market Chef Maggie Perkins.
Purple daikon radish
Full Quiver Farm garlic & black pepper cheddar cheese curds
Sweet & Spicy Hatch Chile Lemon Dressing:
8 oz Mother Culture lemon yogurt
1 T honey
1/4 c finely chopped roasted hatch chiles
1/4 c water or milk
Combine all of the dressing ingredients in a quart jar. Shake well to blend. Chop up all the fruits and vegetables and combine with the cheese. Pour the dressing over the salad and serve.
Photos by Maggie Perkins