Ty Wolosin | Windy Hill Farm

Plan on a handful of greens per person, and add other ingredients as desired. A sprinkling of flaky sea salt on top makes the vegetables’ flavor pop.

Salad
Mixed spicy greens (colored mustard, mesclun, arugula or red-leaf lettuce)
Radishes, thinly sliced
Green onions, thinly sliced
Young asparagus, trimmed
Crumbled goat cheese
Fresh chopped dill
Hard-boiled eggs, sliced
Sea salt and fresh cracked pepper, to taste

Dressing
4 tablespoons olive oil
2 tablespoons white wine or apple cider vinegar
1 teaspoon spicy mustard (such as Dijon or Creole)
1 teaspoon honey
1/2 teaspoon ground turmeric

1. Combine the salad ingredients in a bowl.

2. In a separate bowl, whisk together dressing ingredients (or combine them in a jar and shake).

3. Drizzle the dressing over the salad and toss to combine. Taste for seasonings, adding more salt or pepper as desired, and serve immediately.

Serves 4.