⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.