1 bunch sorrel
1 bunch kale
1 handful fresh sprouts
1 long white radish
1 handful roasted pumpkin seeds
1 garlic clove
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tsp mustard
Wash and drain the greens, sprouts, radish, and scallion. Roast the pumpkin seeds in a frying pan over medium heat until fragrant and lightly browned.
Cut the greens into bite-sized pieces, slice the radish into thin wheels, and add to a salad bowl. Top with sprouts and the roasted pumpkin seeds.
Cut the scallion into small slices and add to a small bowl together with olive oil, vinegar and mustard. Blend well and drizzle over the salad.
Bon Appetit – Enjoy!
June 1st 2016 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.