Our farm market is brimming with beautiful organic red butter crunch lettuce right now, as is Whole Foods.  This salad explodes with flavor!

4 C torn red butter crunch lettuce (or similar)
2 C spicy micro greens
2 small organic cucumbers
8 Alfonso olives (I soak them for several days, changing water frequently)
1 avocado, diced
1 roasted yellow or red sweet pepper cut into strips
1/2 C basil leaves, shredded
1/4 C variegated nasturtium leaves, torn
1/4 C snipped chives
pecorino romano chards for garnish (if sheep cheese tolerated)(optional)

Dressing:
1/3 C olive oil
2 T pomegranate vinegar
1/2 tsp sea salt
1/4 tsp freshly ground mixed pepper (pink, white, green and black)
1 tsp Dijon mustard ( or flavored mustard of choice)

Whisk together and let sit for 15 mintues to blend flavors and come to room temperature.

Note: If I have no roasted peppers on hand, I use the Mediterranean Organic roasted peppers, mixed red and yellow.  Any fresh cut herbs can be substituted for the basil and nasturtium leaves.  Chopped green onions can be used instead of chives.  Our farm market has spicy micro greens at this time of the year, but any spicy green would work: watercress, arugula, frisee.  A wonderful article on olives – many kinds!

I am continuously on the outlook for unusual mustards.  Guests have been known to give jars of mustards as a “hostess” gift, knowing they will reap the benefits.  Don’t we wish our farm markets had local avocados?  Dream on!

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