Spring Salad: Wild Cress, Butter Lettuce, Wild Violets, Hazelnuts, Avocado, Red Spring Onion, Champagne Vinaigrette
Yield: two large or four small servings
1 head butter lettuce, torn into pieces
1 bunch wild foraged cress
1 handful wild violets
1 handful hazelnuts
1 ripe avocado, sliced
1 red spring onion, sliced into rings
1 T. champagne (or other) vinegar
2 T. olive oil
1 t. Dijon mustard
salt and pepper to taste
- Place all of the salad ingredients except for the violets in a serving bowl.
- Place the vinegar, oil, mustard, salt and pepper in a small jar and shake vigorously until well combined.
- Pour the dressing over the salad and toss it well. Garnish with the violets. Serve immediately.