Hot Sweet Dressing for Cold Bitter Greens

 Chicory, radicchio, endive, frisee, escarole, dandelions, arugula, Oh My!

Late winter/early spring greens are hitting their stride. Our mountain grown varieties take in the robustness of the mineral terroir and eclectic weather patterns that beget them. Once a taste for bitter salad is acquired its hard to go back.

Bored with Meyer Lemon dressings and ever ready to try new things, the idea of a sweet and slightly wilted bitter green salad tickled my fancy. So I researched a bit and concocted this melange of  savory sweetness to lift bitter greens to an alluring respectability.

3 T rice vinegar
3 T olive oil
3 T apricot jam (or whatever jam your fridge begets)
1/2 t chopped thyme
1 t chopped rosemary
1 T green garlic
salt and pepper to taste

using mortar and pestle (or improvise you guys) make a paste with green garlic
add vinegar to paste, keep pasting, set aside
Heat oil in skillet, add herbs, cook 2 minutes until they frizzle
stir in garlic/vinegar paste and jam, heat 1 minute or so, until dissolved
salt and pepper to taste
remove from heat and dress bitter greens immediately, let wilt slightly
top with toasted slivered almonds and feta

LOG:
harvest for chef
clean up kale, aphids abound
thin arugula, red mizuna, brassica micro mix, radishes
thin out beets and transplant
shop for seeds
hunker down for 4 days of rain