Salad Greens can be any or all of the following:
Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc)
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Snipped chives
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc.)
(Please be certain that a particular species is edible before ingesting!)
Dressing:
½ cup Americana Indian Summer Wine
½ cup Red Wine Vinegar
½ cup Wild Flower Honey
1 cup Olive Oil
1 Tb. Dijon Mustard
2 Tsp. Sugar
Pepper (to taste)
2 Tb. Fresh Chives
1 Clove Minced Garlic
Instructions:
In small bowl, with wire wisk, mix together Indian Summer, vinegar, mustard,
honey, sugar, salt, pepper, chives and garlic.
Slowly add olive oil while wisking.
Combine dressing with 8 cups of the greens and toss together.
Prep Time: 15 minutes.