Springtime Locavore Salad

By: From Megan Minnick, former Purchasing Director at the Willy Street Co-op.

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.

Time: Preparation 20 minutes

Serving: 1

Ingredients

• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 shallot
• salt
• black pepper
• 1/2 cup olive oil
• 4 slices bacon
• 1 bunch ramps
• 3 cups baby spinach
• 1 ccup dandelion greens
• 1/2 cup jerusalem artichokes
• 1/4 cup feta cheese
• violet petals (optional)

Preparation

1. 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.
2. 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.
3. 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!