Spring Salad with Local Cheeses

Name: Spring Salad with Local Cheeses
Yield: Serves 4-6
Ingredients: Sea salt and pepper; 4 ounces local cheese (I like Pleasant Son Aged Cheese from Sankow’s Beaver Brook Farm or feta), cut into small cubes (optional); 5-6 local organic tarragon leaves; 1 teaspoon grated organic lemon zest; 4-5 leaves local organic basil, stacked, rolled, and cut into strips; 2 tablespoons snipped local organic chives; 8-10 assorted local organic edible flowers (I like to use nasturtium and pansies); ¾ pound assorted local organic greens; 2 tablespoons extra-virgin olive oil; 1 tablespoon local maple syrup; 2 tablespoons SABA Biodynamic Traditional Grape Syrup, or good balsamic vinegar aged 12 years or more; 1 clove organic garlic, finely chopped; 1 tablespoon freshly squeezed organic lemon juice (squeezed from ½ lemon)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

Salad

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

Connecticut
Lyme
Spring
Vegetarian
Gluten-free
Christmas

Method

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