Spring Salad with Local Cheeses

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

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.



  • ¾ pound assorted local organic greens
  • 8-10 assorted local organic edible flowers (I like to use nasturtium and pansies)
  • 2


  1. To prepare the salad, combine the greens, flowers, herbs, and zest in a salad bowl. Using your hands, gently toss to combine.
  2. To prepare the dressing, combine the oil, garlic, SABA, maple syrup, lemon juice, salt, and pepper in a bowl. Taste for seasoning.
  3. Just before serving, scatter the cheese cubes, if using, over the salad, then pour the dressing