Napa Valley Salad with Dijon Dressing. Lemon Tempeh

Napa Valley Mud. When you think of Napa, you probably think of wine. Well I think of mud. Sort've. Mud baths to be exact. You see, growing up, my family traveled to Calistoga, just north of the city of Napa, to visit the mud - and the mineral springs pools. OK, we mostly visited the mineral pools, but the mud part is more fun to discuss. A mud bath will change the way you look at...mud. And life. Anyways, so, when I think of Napa, I think of produce, wine, Farmer's Markets and, yes, mud. Farmer's Markets. I had seen beautiful Farmer's Markets in Northern California, but the Napa markets have a unique elegant style. Since we were on vacation, we basically strolled through the markets quickly, but I do remember a flurry of culinary aromas and colors hitting my senses all at once...There colors: bright green bell peppers, shiny purple eggplant, rouge-colored berries, fluffy brim-filled bins of fresh baby greens, spiky green artichokes and cheerful green peas. The rain-fresh air allowed for the market aromas to sharpen and tone on the tip of my nose: fresh pungent garlic piled in a heap of white, gray and purple. Spicy spring onions. Sweet golden apples - leaves still attached. Grassy-smelling plump red tomatoes. Lemons, radishes and dark purple kale. There was even fresh baked bread peeking out from crisp white paper bags, resting in a straw basket.It's not surprising that Napa draws some of the world's greatest chefs and foodies.

Let's eat...Lemon Pepper Tempeh Croutons:Napa Valley Salad with Maple Citrus Dijon Dressing and Lemon Pepper Tempeh Croutonsvegan, serves 2-34-6 cups fresh organic arugula1 small red onion, sliced thin1 small bosc pear, sliced thin and long2 small endives, red or white (about 14 small leaves total)1/2 cup oven toasted California walnuts1/2 cup steamed peas2 small vine tomatoes, halvedfresh black peppergarnish sliced round of citrus, rind removed. *I used a lemonoptional: sliced figs

Maple Citrus Dijon Dressing1/2 white grapefruit, juicedOR 1/2 orange and 1/2 lemon, juiced1-2 Tbsp EVOO1 tsp maple syrup1 1/2 Tbsp whole grain dijon mustarddash black pepper*all citrus is fresh-squeezed

Lemon Pepper Tempeh Croutonsvegan, makes about 24 cubes (Halve recipe if you don't want leftover cubes)8 oz. tempeh, cubed1 1/2 tsp maple syrup + 2 tsp water4 tsp EVOO1 lemon, juiced1 lemon, zestedfine pepper1 Tbsp apple cider vinegarfresh pepperpinch of salt

Whisk together the salad dressing ingredients, set aside.

Add oil to pan, over high heat.

Add tempeh.

Add maple syrup, water and lemon juice. Coat tempeh in pan liquid.

Saute for 2 minutes.

Add a heavy hand of fine black pepper to all sides of tempeh. Grate lemon zest on top of tempeh. Toss tempeh in pan for another minute. Reduce heat, add vinegar slowly to deglaze the pan.

Begin assembling salad.

Add tomato and a garnish slice of citrus:1

Serve!Wine, optional. I added some sweet potato biscuits and chilled lemon suntea to this Napa-style lunch salad.