Fromage Blanc Tartine

Recipe by Executive Chef Ryan Arensdorf, photography by Alicia Bruce

Chef Ryan’s tartine is great as a starter, a light lunch or breakfast.

Chef Ryan’s tartine is great as a starter, a light lunch or breakfast.

Spring! Finally, the tender season has arrived and fresh seasonal produce will reappear at our farmers markets.

With the season as his inspiration, Chef Ryan Arensdorf from Harriman’s Grill at Salamander Resort & Spa in Middleburg, VA, shared this recipe, one that features a new local partnership. Locksely Farmstead Cheese Company, a neighbor to the Inn, is now up and running. Chef Ryan’s tartine—great as a starter, a light lunch or breakfast—is made with cheese from Locksley and ingredients from chef’s kitchen garden and nearby farmers. Easy to make at home, this tartine lets spring show off its best.  You can catch it at our Eat Drink Local event on June 10th!

Fromage Blanc Tartine
Yield: 6 servings

1 bunch ramps or spring onions
1 wedge lemon
¼ cup honey
2 thick slices pumpernickel bread
1 cup Fromage Blanc cheese
¼ cup salted cashews
Extra-virgin olive oil
Sea salt & black pepper

Preheat a grill to medium-high. Toss the ramps or onions with olive oil, seasoning with salt and pepper. The greens should char, burn and get crispy. The white parts of the ramps or onion should turn golden and be cooked through. Divide the crisped greens from the white onion parts. Let cool, then squeeze the lemon over the charred greens, then chop up. They will be flaky.

Mix the charred, ashy greens with the honey. Set aside.

Heat up a grill pan or grill and brush the bread with oil. Sear the bread slices well on the first side, about 2–3 minutes, then flip and lightly sear the other side. Remove from the pan and blot dry if needed.

Divide the Fromage Blanc in even portions and spread generously over the warm pumpernickel with the back of a spoon. Top with charred ramp bulbs and salted cashews. Drizzle with ash honey and serve immediately while still warm.


First-of-Spring Radish Salad with Burrata

By Emily Connor, Photography by Jennifer Chase


Nothing quite screams “spring” to me like the first radishes that hit the farm stands. Here I’ve thinly sliced and marinated radishes in a spunky lemon-anchovy vinaigrette, tossed them with peppery watercress and served them up with creamy, glorious burrata. It’s a low effort, high impact salad that can easily go from light lunch to appetizer (especially with crostini) to a first course for dinner.

First-of-Spring Radish Salad with Burrata
4 servings

  • 8 to 10 medium-sized radishes (about ½ pound), thinly sliced

  • 2 tablespoons fresh mint, finely chopped

  • A few big handfuls of watercress, arugula or radish greens (if they’re tender), about 1 to 2 cups

  • 8 ounces burrata, at room temperature

  • Sea salt and freshly ground black pepper, to taste

  • Crostini for serving (optional)

Lemon-anchovy vinaigrette

  • 3 flat-fillet anchovies

  • 1 tablespoon minced shallot

  • 1 teaspoon capers, coarsely chopped

  • Finely grated zest plus 2 tablespoons juice from 1 lemon

  • Kosher salt, to taste

  • 3 tablespoons extra-virgin olive oil

Make the lemon-anchovy vinaigrette. Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar with a tight-fitting lid, combine the anchovies, shallots, capers, lemon zest and juice, and a few pinches of salt. Let macerate for 5 minutes, then add the olive oil, shaking to emulsify. Taste and adjust the acid and seasoning.

In a small bowl, combine radishes and mint. Add all of the vinaigrette, tossing to fully coat the radishes. Let marinate for at least 10 minutes (or up to 30 minutes) in the refrigerator. 

To assemble the salad, strain the radishes with a slotted spoon (or with your hands) to remove as much vinaigrette as possible, and pile them on 1 side of a serving platter. Toss with the watercress; there should be enough vinaigrette clinging to the radishes to dress the greens. Add the burrata next to the salad. Season to taste with salt and pepper, and drizzle a little olive oil over the top. Serve immediately, with crostini on the side (if using).

Aguachile de Camarón con Durazno (Shrimp and Peach Aguachile)

Recipe by Christian Irabién, Chef at Aparo, opening this fall in DC's historic Mount Pleasant neighborhood. Photography by Jennifer Chase.

Shrimp and peach aguachile.

Shrimp and peach aguachile.

Serves 6

1 and 1/4 pounds 16/20 shrimp, peeled and deveined
2 oranges, halved
1 lime, halved
2 limes, zested and juiced
2 serrano peppers, stemmed and halved
4 serrano peppers, sliced in thin rings
1 bunch cilantro
2 seedless cucumbers, peeled and seeded (reserve) 
1 1/2 cups mint leaves, packed
2 avocados
2 bay leaves
2 tablespoons dry oregano
1 yellow onion
6 garlic cloves
1 cup kosher salt
1 cup extra virgin olive oil
1/2 red onion, thinly sliced
3 ripe peaches, sliced 1/4" thick

In a stock pot, add 4 quarts of water, 1 cup salt, bay leaves, 2 sprigs of cilantro, garlic, oregano, 2 halved serranos, 2 halved limes and oranges (squeeze juice into water and drop fruit in) and ½ cup of the mint leaves.

Bring to a boil and remove from heat. Allow to steep for 10 minutes.

Prepare an ice bath for the shrimp when they come out of the hot water.

Strain and discard all solids from the stock pot, and place the liquid back into the pot and return it to a boil, reduce to simmer. Add the shrimp and cook at a low simmer for about 1 to 2 minutes until they turn red and begin to curl. Remove immediately and submerge in ice bath to cool and stop the cooking process.

In a blender add 1 and 1/4 peeled cucumbers, half of the seeds, half of the peels, 1 peach, olive oil, lime juice, zest, remaining mint leaves, half of the cilantro, one of the sliced serranos (add more if you want more spice!) and salt to taste. Blend until smooth.

Strain the liquid and discard solids. Slice the rest of the cucumber in 1/4 inch slices. Cut the avacados into small dice.

In a mixing bowl, mix the shrimp, cucumber-oil mix, red onions, remaining peaches, and avocados, season well with salt and pepper and mix evenly

Serve cold on a chilled platter. Garnish with cilantro leaves, mint leaves, and red onion slices.


Christian Irabien is a Mexican native who has led teams in renowned kitchens, receiving accolades for his Executive Chef role at Calavera in Oakland, Ca. and Jose Andrés’Oyamel in Washington, DC. Christian has been an integral part of the rising DC restaurant scene, collaborating with non-profits, restaurants, food banks and farms in the area as an active participant for better working conditions and wages for restaurant workers; while also strongly advocating for a better local food system. His restaurant, Amparo, will open later this fall at 3110 Mount Pleasant St NW in the historic Mount Pleasant neighborhood of D.C.