I have a secret: I’ve been religiously going to the Ferry Plaza Farmer’s Market every Saturday morning for… well, years. I’m sure if I ever didn’t show up for a couple of weeks in a row, one of the merchants I shop with every week would file a Missing Person’s report for me.
When we’re developing recipes for the wine club, this farmer’s market is usually the inspiration for our creations. You can buy literally ANYTHING here, if it’s in season and grown within a 200 mile radius (with the exception of garlic scapes, which I’ve given up on). It seems natural that I’d name a salad after this magical place, the muse in my lifelong culinary adventure.
This beautiful, seasonal salad is full of top-quality ingredients from some of my favorite Ferry Plaza Farmer’s Market vendors. The spinach is from Star Route Farms in Bolinas; the strawberries are from Dirty Girl Produce in Santa Cruz; the goat cheese is sourced from Petaluma cheese-maker Andante Dairy; the delicious crispy pancetta is from my favorite Hayes Valley butcher shop, Fatted Calf; the dressing comes from the market, too – the olive oil is from olive grower Sciabica & Sons, and the balsamic vinegar from Bariani. I’ll admit, even the sea salt used in the dressing comes from our very own San Francisco Bay. I feel very fortunate to have the bounty of California at my fingertips.
These ingredients converge to create a classic salad with a little bit of an Italian twist (I am part Italian, after all). It has all of the flavor components one could wish for in a salad; herbal, sweet, savory, salty, pungent, and creamy. They are a match made in heaven, and you can elevate it to another level by pairing it with the Grace Wine Co. Santa Barbara Highlands Rosé of Grenache, available in our online store. This superbly bright and aromatic rosé is the perfect compliment to such a salad, and I can easily imagine enjoying the two together every day for the rest of my life.
Ferry Plaza Farmer’s Market Salad
prep time: 30 minutes
1 basket sea scape strawberries
4 oz pancetta or bacon, diced
3 oz fresh goat cheese, crumbled
2-3 big handfuls of baby spinach, washed and dried
for the dressing:
2 tbsp. extra virgin olive oil
2 tbsp. high-quality balsamic vinegar
Pinch of salt
Pepper to taste
- Heat a small skillet over medium heat and cook the diced pancetta or bacon until crisped. Drain on paper towels and set aside.
- Slice the strawberries in half lengthwise, into bite-sized pieces.
- In a small jar, combine the olive oil, balsamic vinegar, salt, and pepper. Shake or whisk well.
- In a large bowl, combine the spinach and strawberries, then toss with the dressing.
- Transfer the dressed strawberries and spinach to individual bowls, and top with the crumbled goat cheese and diced pancetta or bacon. Serve alongside a tasty, fragrant rosé.