Ingredients

Scale

For the honey lemon ginger dressing:

1/4 – 1/2 teaspoon lemon zest
Juice of 1 – 2 lemons
2 Tablespoons honey
2 Tablespoons white wine
1 teaspoon freshly grated ginger root
A tiny pinch of garlic
1 Tablespoon extra virgin olive oil

For the salad:

Spring greens of your choice (I used a spinach/arugula mix)
Fresh blueberries
Chopped red cabbage
Goat cheese crumbles
Fresh dandelion blossom petals (optional)
Wild violet blossoms
Sugar & spice almond slices (not pictured – recipe here)

Instructions

In a small bowl, whisk together the dressing ingredients except the olive oil until well mixed. While whisking, add the olive oil in a thin drizzle.
Fill your salad plate or bowl most of the way with greens. Top with blueberries, sprinkle with red cabbage, goat cheese crumbles and dandelion petals, then tuck in some wild violet blossoms. Add a nice sprinkle of candied almond slices, then drizzle with dressing.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.