Early season greens are so tender that you’ll look forward to a bountiful and healthful salad every day. This beautiful salad was inspired by my talented friend Stewart London, the chef from Sankow’s Beaver Brook Farm in Lyme, Connecticut.
¾pound assorted local organic greens
8-10 assorted local organic edible flowers (I like to use nasturtium and pansies)
2tablespoons snipped local organic chives
4-5leaves local organic basil, stacked, rolled, and cut into strips
5-6 local organic tarragonleaves
1teaspoon grated organic lemon zest
2tablespoonsextra-virgin olive oil
1cloveorganic garlic, finely chopped
2tablespoonsSABA Biodynamic Traditional Grape Syrup, or good balsamic vinegar aged 12 years or more
1tablespoon local maple syrup
1tablespoon freshly squeezed organic lemon juice (squeezed from ½lemon)
Sea salt and pepper
4ounces local cheese (I like Pleasant Son Aged Cheese from Sankow’s Beaver Brook Farm or feta), cut into small cubes (optional)
To prepare the salad, combine the greens, flowers, herbs, and zest in a salad bowl. Using your hands, gently toss to combine.
To prepare the dressing, combine the oil, garlic, SABA, maple syrup, lemon juice, salt, and pepper in a bowl. Taste for seasoning.
Just before serving, scatter the cheese cubes, if using, over the salad, then pour the dressing evenly over the salad. Using two wooden spoons or your hands, gently toss to coat. Taste for seasoning.