Chef Mark Schultz’s zesty take on chopped salad tastes like springtime on a plate. It also incorporates a wide variety of Skagit’s bountiful produce, so if you’re looking to pack your plate with more local veg, this dish is a must-try. When sourcing ingredients, Schultz recommends shopping with Samish Bay Cheese, Blanchard Mountain Farm, Eagle View Farm, and Dahlia Depot– but fresh produce from the farmers market will also taste delicious. 

Meet the Chef 

Schultz holds a culinary arts degree from  Johnson and Wales University and got his start working in restaurants, hotels, and golf clubs in Las Vegas, Nevada. After aiding in the opening of The Capital Grille Restaurant on the Las Vegas strip in 2004, Mark was offered his “dream move” to take over as the chef for The Capital Grille Seattle.  

In 2010, Mark (along with his wife and children) moved to the Pacific Northwest. When it came time to choose a place to lay down roots, he and his family landed in Skagit Valley. Mark spent two years commuting out of the valley for work, but was eager to align his professional career with his personal life in the county he has grown to love– and that’s how he ended up an integral part of the Chuckanut Manor family! 

Salad Ingredients 

  • 1 romaine lettuce heart, finely shredded 
  • 2 cups watercress 
  • 2 ounces microgreens 
  • 4 asparagus spears 
  • 1 small zucchini 
  • 2 pattypan squash (or 1 small yellow squash) 
  • 8 sugar snap peas, thinly sliced 
  •  ½ cup heirloom cherry tomatoes, halved 
  •  ½ cup garbanzo beans, drained and rinsed 
  • 8 small Manzanilla olives 
  • Handful of chopped brioche croutons 
  • ¼ cup feta mousse per portion 
  • ¼ cup lemon vinaigrette 

Feta Mousse 

  • 1 ½ cups crumbled Samish Bay Feta
  • ½ cup Samish Bay Vache
  • ½ cup heavy cream
  • 3 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • Zest from 1 lemon 

Lemon Vinaigrette 

  • 1 shallot, diced
  • Juice and zest of 1 lemon
  • ¼ cup rice wine vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • ¼ cup olive oil
  • Salt and pepper to taste 


  1. To make the feta mousse, add feta cheese, vache, cream, olive oil, oregano, lemon zest and pepper to a food processor. Beat until the mixture is homogenized and the feta cheese is well incorporated. 
  2. To make the dressing, add all ingredients except olive oil to a food processor. Once blended, keep motor running and drizzle in oil to emulsify. 
  3. Dice and lightly roast zucchini, asparagus, and squash. Cool before using. 
  4. Spread feta mousse on the bottom of each plate. 
  5. Toss all remaining ingredients together to make sure everything is dressed properly. 
  6. Plate salad on top of feta mousse