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Main Season Hours
Saturdays 8 am-Noon
Wednesdays 3-6 pm

 
 
 
 
 
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  Recipe Detail

Fall Salad
Chef Dave Alworth, Guglhupf

Ingredients:

1 tablespoon minced shallot

1 ½ tablespoons champagne or white wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey

1 teaspoon dijon mustard

1 dried apricot, finely chopped

3 tablespoons extra-virgin olive oil

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups torn green leaf lettuce leaves

2 cups thinly sliced belgian endive

(about 2 heads)

¼ cups (1 oz) stilton cheese, thinly sliced (use crumbled goat cheese for a milder flavor)

¼ cup walnuts, coarsely chopped

1 (5 oz) package baby arugula

1 oz very thin slices of prosciutto, torn

1 granny smith apple, cored and thinly sliced

 

Directions:

combine the first 6 ingredients in a blender. with blender on, slowly add oil; process until well combined. stir in salt and pepper.

combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

yields 4 servings 

(serving size 2 cups)

 
 
 
 
 
 
 
   
 

Located in The Pavilion
at Durham Central Park
501 Foster Street
Durham, NC 27701

Mailing Address
P.O. Box 1903
Durham, NC 27702-1903

Market Manager
Mary Yost
919-667-3099
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We love dogs, but for safety purposes we do not allow them in the market. Service animals are exempt from this policy. Thank you for your cooperation!
 

 

 
 
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