Spring Salad with Dragonfly Dressing

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on May 2, 2018

Ingredients

• Market:
  • Pepper Jelly from Dragonfly Design Studio
  • Blackberry Jam from Dragonfly Design Studio
  • Mizuna spring greens
  • Green onions
  • Leeks
  • Carrots
  • Radishes
  • Strawberries
• Pantry:
  • Olive oil
  • Vinegar
  • Salt
    

 Directions

1. For the dressing: Finely chop 2 leeks and 3 green onions. In a large bowl add the leeks, green onions, ¼ cup each of the jelly and jam, ½ cup vinegar, ½ cup olive oil, and 1 ½ tsp salt and whisk together. Set aside to marinade.
2. For the salad: In a large salad bowl add equal parts mizuna and spring greens. Chop carrots, radish, and strawberries then toss in with the greens.
   

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.