This salad is spring in a bowl! On its own, it's a perfect dinner for one, and would also serve two to three as a side.
|3 T||white wine vinegar|
|1 t||Dijon mustard (heaping)|
|1||shallot (peeled, finely minced)|
|1⁄2 c||olive oil|
|1 bn||ramps (trimmed, bulbs sliced into rounds, leaves roughly chopped)|
|3 c||baby spinach|
|1 c||dandelion greens (washed well, patted dry, chopped)|
|1⁄2 c||jerusalem artichokes (scrubbed, thinly sliced)|
|1⁄4 c||feta cheese (crumbled)|
|violet petals (optional, for garnish)|
In a small bowl, whisk together the white wine vinegar, mustard, and minced shallot. Season with salt and pepper to taste. While whisking, drizzle in the olive oil in a slow steady stream, whisking until emulsified and creamy. Taste and adjust the seasoning if needed. Set aside.
Cook the bacon in a skillet over medium heat until crispy. Remove from the pan, leaving the bacon grease in the skilet. Sauté the ramp bulbs in the bacon grease over medium heat until they turn translucent. Remove from heat and set aside.
In a large bowl, toss together the spinach, dandelion greens, Jerusalem artichokes, and ramp tops. Drizzle with some of the prepared vinaigrette, and toss well to coat. Top with the bacon, sautéed ramp bulbs, crumbled feta, and violet petals, if using. Enjoy!
Look for violets growing wild.
Leftover vinaigrette can be stored in the refrigerator in a sealed container for a few days. Let sit at room temperature for 30 minutes or so and give it a whisk before serving.