Source: A weekend kitchen experiment :)
Servings: 4-8
Entered by: Micah & Tanya Hudson
Vegetarian Vegan

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!

Ingredients

  • 1 cup arugula
  • 1 cup spinach
  • 1 cup lambsquarter
  • 1/2 cup chicory
  • 1/2 cup dandelion greens
  • 1/2 cup lemon balm
  • 1/2 cup fresh herbs of your choice
  • 1 Cherokee purple tomato, chopped
  • Edible flowers (nasturtium, daylilies, etc.)
  • 1/4 cup fig preserves
  • 1/4 cup balsamic vinegar
  • 3/4 - 1 cup olive oil
  • 1 tsp ground mustard
  • 1 tsp dried marjoram (or other herb)
  • salt and pepper to taste

Instructions

  1. 1
    In a small bowl, whisk together the fig preserves, vinegar, ground mustard, salt and pepper, and marjoram. Slowly whisk in olive oil until the dressing has emulsified (the ground mustard helps with this).
  2. 2
    Toss together all of your greens and fresh herbs in a large bowl, tearing larger leaves if you like smaller bites like I do. :)
  3. 3
    Top the greens with the chopped tomatoes and edible flowers, then drizzle with the vinaigrette and serve immediately.
  4. 4
    Enjoy!

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