By David Cohen

It was incredibly difficult to hide my emotions when I saw my first bag of local spinach at the market last week, big thanks to those that helped me get back to my feet. 

After I gained my composure, I couldn’t get home fast enough to make a salad. I wasn’t even out of the parking lot before I knew what dressing I’d be going with, carrot ginger … one of my favorites. It’s a sure thing whether you toss it with spinach, kale, iceberg, Brussel sprouts, endive or grilled asparagus.

Roughly chop a couple of carrots and pulse a few times in a food processor. Add 1 inch or so of chopped unpeeled ginger, a couple tablespoons of fresh lime juice, 3 teaspoons of honey, 1 teaspoon or 2 of sesame oil, a 1/4 teaspoon of salt, 1/3 cup of extra virgin olive oil, and 1/3 cup of rice vinegar. Run until smooth, add more salt to taste.

Thank you, local farmers!