Greens and Nasturtiums

The beauty of a dish often lies in its simplicity. There is very little that needs to be done to greens gathered directly from the garden. The perfect finish is to toss with a classic French vinaigrette.

Ingredients

-Garden fresh mixed greens of Romain (for texture and crunch), baby spinach and bibb

-Assorted nasturtium flowers and leaves-these leaves have a light peppery flavor that marries nicely with the mildness of the greens

Method

The Greens

• Harvest your greens as close to the time of use as possible

• Fill a bowl with iced water and let the greens soak for about 10 minutes to release any dirt

• If you have a salad spinner, this is the best way to dry your greens. If not, lay in a single layer on a cotton or linen tea towel and roll up gently, careful not to damage the greens

• If not using right away, you can store a couple of way: (1) in a container lined with a tea towel, (2) a cotton draw string bag or (3) a reusable paper towel

The Dressing

• 4 tablespoons extra virgin olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon good quality Dijon mustard

• 1 tablespoon finely chopped shallot

• Kosher salt

• Fresh ground pepper

• Combine all the ingredients except the salt and pepper into a bowl or jar. Mix with whisk or shake until mixed. Taste and add salt and pepper accordingly.