For the Vinaigrette:
1 Tbsp. Champagne vinegar
1 shallot, finely minced (about 2 Tbsp.)
Fine sea salt and freshly ground pepper, to taste
3 Tbsp. extra-virgin olive oil

12 thin slices baguette, diagonally cut
1 1/2 Tbsp. extra-virgin olive oil
1/4 lb. fresh goat cheese without a rind, at room temperature
1 tsp. coarsely chopped fresh thyme
6 oz. mixed baby salad greens
About 1/2 cup loosely packed unsprayed edible flowers, such as nasturtiums, marigolds or chive blossoms (optional)

Great Recipes for Local Foods
Got a great recipe that showcases the season? Taste the Local Difference is building our collection of recipes to share among our visitors, as well as hosting five seasonal recipe contests.

Share a recipe using any of our featured seasonal foods and we’ll list it on our site! These recipes can be submitted at any time throughout the year, in any category, as long as it depends on fresh, locally grown farm products.