By Seth Fera-Schanes
Head to your local farmers market and start picking out these fleeting spring ingredients for an exceptional salad.
Claytonia, which looks like mini lily pads has a nice clean taste and crisp bite.
Baby Dandelion greens have a sharp taste that is a nice balance to the Claytonia.
You can’t go wrong with spring asparagus. Simply blanch for 1-2 minutes then put in an ice bath to stop the cooking. I then quickly saute with a little olive oil, salt and pepper.
Salad dressing includes a little spicy brown mustard, extra virgin olive oil, balsamic vinegar and finely chopped ramps. This salad comes together really nicely and only takes around 10 minutes to make.