Dandelion Greens & Violet Salad

A vibrant, slightly bitter salad with a touch of floral sweetness.

Ingredients:

• 2 cups dandelion greens (young leaves are best)

• ½ cup wild violets (flowers and leaves)

• ¼ cup sliced redbud flowers (optional)

• ½ cup thinly sliced radishes

• ¼ cup crumbled goat cheese (optional)

• ¼ cup toasted nuts (pecans or walnuts)

Dressing:

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard

• Salt & pepper to taste

Instructions:

1. Wash and chop the greens, then toss with violets, redbuds, radishes, cheese, and nuts.

2. Whisk together the dressing ingredients and drizzle over the salad.

3. Serve immediately.