Ingredients:

  • 4 cups (100g) mixed baby spring greens (arugula, spinach, or baby kale)
  • 1/2 cup (15g) foraged dandelion greens or chickweed
  • 1/4 cup (10g) fresh parsley, roughly chopped
  • 2 tbsp (5g) fresh chives, snipped
  • 1/4 cup (15g) edible spring flowers (violas, pansies, or nasturtiums)
  • 1/2 cup (75g) thinly sliced radishes
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) honey
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. Thoroughly wash the wild herbs and greens in cold water to remove grit, then use a salad spinner or pat them dry with a lint-free towel until completely dry.
  2. Combine the olive oil, lemon juice, apple cider vinegar, honey, mustard, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is opaque and creamy.
  3. Place the greens, wild herbs, and radishes in a large bowl. Drizzle the dressing over the top and toss gently with tongs.
  4. Gently fold in the edible flowers at the very end to keep them intact.