Field greens salad

Chef Kellie Black
Mâche, Visalia

This is one of those recipes that can meet you wherever your mood and the seasons take you. Use any vinaigrette you'd like, and feel free to substitute pea sprouts or other garnishes for the shaved carrot.

Ingredients

3 tbsp. olive oil
3 tbsp. fig balsamic vinegar
Salt and pepper, to taste
2 cups mixed greens
1/2 cup sliced snap peas
1 Bosc pear, sliced thin
1 medium carrot, peeled and shaved
2 tbsp. raw pumpkin seeds

Directions

In a small bowl, whisk together olive oil and balsamic vinegar. Season to taste with salt and pepper. Set aside. Place greens and peas in a bowl. Drizzle with vinaigrette and toss gently to evenly coat. Arrange salad on individual plates or in a large serving bowl. Place pear and carrots on top of greens; garnish with pumpkin seeds.

Serves 2 to 4