Ramp it up! And, Dressing 2.

For the food snobs out there, I know, enough with the ramps. For everyone else though, they are a new and exciting, seasonal vegetable. Who doesn’t like some variety? As you can see from the link, ramps are wild leeks. They’re really flavorful.

The scene is pizza night, our house. Night number two of the dressing challenge for JustAwesome. We wanted to try a ramp pizza. But what cheese to use? Fortunately we are blessed with an amazing cheesemonger, Saxelby Cheese, a few blocks away at the Essex Street Market. We were steered towards a super stinky cheese called Fromage de Cow. Funky and AMAZING!! (Thank you, Anne!).

The salad was beautiful, though I can’t remember what kind of mix we got (from the Union Square Farmers’ Market). It had flowers and spicy arugula sprouts and whoknowswhatelse; there were at least 8 different types of leaves in it. Delicious. For the dressing, we went with a simple French dressing, posted as a comment by cousin Cath in Thoiry, France, which is about a half hour from Geneva. Cath is able to whip up amazing dressings without a thought. She has a real gift.

This is her recipe. (Thank you, Cath!)

French Dressing

3 tbsp olive oil

1 tbsp balsamic vinegar

2 tsp dijon mustard

1 tsp salt

lots of black pepper

Shake or whisk well.

Add honey or sugar to sweeten.