for 4 servings
- 4 cups
mixed spring greens (such as arugula, sorrel, young dandelion, watercress, etc.)
- 1 ¾ cups
diced Cheese (Cheddar, Pepper Jack, Gouda; may substitute cheese of your choosing)
- 2 tablespoons
- 1 tablespoon
- 1 teaspoon
- 5 tablespoons
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 handful
Edible flowers (such as pansies; dandelions and daisies)
2 Pots, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine-mesh sieve, 1 Whisk, 1 Citrus juicer, 1 Slotted spoon
Rinse the mixed greens and pat or spin dry. Divide between salad bowls and sprinkle with diced cheese.
In a small bowl, whisk the vinegar, lemon juice, honey, oil, salt and pepper until well mixed. Drizzle over salad and garnish with fresh edible flowers. Serve.