Spring, to me means greens. Lots of greens. This time of year I really can't get enough of them. I love how many different kinds of greens we grow and how different each leaf can taste...spicy, buttery, crunchy, sweet, soft, & the list goes on.
- 2 T. mustard, preferably dijon
- 2 T. apple cider or red wine vinegar
- 3 T. olive oil
- 1 T. lemon juice
- pinch of salt & pepper
Whisk together or combine in a Ball jar and shake well.
Asian Peanut Dressing:
- 3 T. peanut butter
- 3/4 cup of olive oil
- 1/4-1/2 cup honey or cane sugar
- 1/4 cup rice vinegar
- 2 T. soy sauce
If using honey, it can be helpful to heat it up. You can do this by putting it in a glass jar in a pot on the stove. I put the stove burner on med-low and let the water warm up slowly with the honey. This just makes the honey more liquified so it combines easier with the other ingredients. You can test if the honey is ready but pulling it out of the pot and giving it a gentle shake in the jar. Once it's free flowing, whisk it together with the rest of the ingredients.
We often times just sprinkle Balsamic vinegar on our salads. It's quick and tasty, a good combination for a lunchtime salad or after a long day in field.