In celebration of the little seedlings and longer days ahead, I came up with this spring tartine. It features two types of spring produce: baby radishes and microgreens. When first making this tartine, I loved the combination of sweet, salty, peppery and fresh - subtle but bright. Chèvre is melted over sweet honey sunflower bread, toasted in butter for a salty-sweet base. A little bed of microgreens tossed in balsamic vinegar lays on top of the goat cheese, then layered with bright and crunchy radishes, garnished with salt.
Read MoreIn California, February is the in-between. Days just barely begin to lengthen, telling me we're almost out of winter. Seasonal produce slightly shifts, hinting at spring approaching. Arugula, artichokes, tender little greens like sprouts and watercress - all sorts of green veggies come to fruition. Our citrus trees are fully covered in lemons and limes, while we savor the dwindling pears of winter. And, as we plan our garden for March, the first of the plum blossoms begin to bloom: the first sign of spring.
I first picked up a bag of beautifully colored pears, with a few days left to ripen, thinking I would plan out one last wintry dessert or preserve. Something along the lines of baked pears soaked in mulling spices, yet the season had passed me by and it felt out of place. Searching for inspiration, I looked up a list of in-season produce and felt excited by the prospect of a salad that merged the seasons.
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