Spring Salad

Lettuce is fresh and colorful in the spring, and the garden and farmers market are brimming with herbs. I combined some spring greens and herbs, fresh fava beans from our garden, and a mustardy dressing for this attractive addition to last night's dinner.

This is a recipe that is a springboard for whatever you have growing in your garden. No fava beans? Then use peas or snap peas, or even organic edamame. Use whatever herbs you like, and try to have some peppery greens and some soft.

It will be like eating spring in a bowl.

Spring Salad
3 cups colorful spring greens, preferably including red and green lettuce leaves, nasturtium leaves and watercress
1 1/2 cups chopped mint, tarragon, dill and chives
1/2 cup cooked, shelled fava beans
2 tsp dijon
1 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper to taste

Toss the greens and herbs together with the fava beans. Separately, stir together the dijon and vinegar, then slowly whisk in the olive oil to make an emulsion. Season to taste with the salt and pepper. Toss some of the dressing into the greens, and serve the rest on the side.

Serves 2