Ingredients
SERVINGS: 4 Serving(s)
Salad Ingredients
- 3-4 cups loosely-packed mixed greens — any combination of lettuces, spinach, and kale
- 1½ cups sheep sorrel leaves
- 2/3-1 cup crumbled goat cheese
Optional Add-Ins
- ¼ cup edible flowers — can include violet, dandelion, nasturtium, borage, marigold petals, calendula petals, or chopped chive blossoms
- ½ cup chopped fennel fronds
- Chopped fresh chives
Maple Vinaigrette Dressing Ingredients
- ½ cup olive oil
- 1/3 cup apple cider vinegar
- 1/3 cup maple syrup
- Salt and pepper to taste
- * Note: Recipe makes more dressing than needed.
Preparation
Wash and gently dry all greens, flowers, and herbs, including the sorrel. Coarsely chop or tear any large or tough greens into smaller pieces. Toss all greens, herbs, and sorrel together in a bowl. Add the crumbled cheese and flowers, reserving a bit of both for garnish.
Whisk all dressing ingredients together in a bowl or shake in a closed jar until well blended. Dress the salad with your desired amount of vinaigrette and toss again, tasting as you go. Season the salad with salt and pepper to taste and finish by topping with remaining goat cheese and edible flowers.
