Tuesday, May 20, 2008
Spring Glory Salad
The first pick of the year! Guten appetit!
Any greens that need thinning
(I used chard, beets and lettuce, as well as a few tender pea shoots)
Violets and pansy flowers
Honey-roasted walnuts (see recipe below)
Crumbled feta or gorgonzola cheese
Pears might be nice, too, but we didn't have any...
Heat a cast iron skillet over medium heat. Add a tbsp butter and melt. Add a cup of walnuts and stir constantly for about 2 or 3 minutes. Add a tbsp of honey and stir another minute. Remove from heat immediately and sprinkle with a little salt. Let cool and add to salads or just eat them!
I like a light vinaigrette with a salad this fresh.
Try 3 tbsp olive oil, 1 tbsp red wine vinegar, a pinch of sugar, salt and pepper. (Dressing recipe courtesy of Nan and Jim Cassidy)