Tis the season for fresh greens!

Oh yeah, spring is upon us.  If you are growing lettuce or any kind of leafy greens in your garden, you are happy to beat the rabbits to it.  I'm just happy my husband planted all this goodness. Right now is an awesome time in Lancaster, PA to be eating the tender greens straight from the garden.  Steve even picked some wild chickory greens from our yard (1st time we tried that and it was good), he cut some young kale and swiss chard from his garden, and I cut some mesclun greens, washed it all (twice and spun it out in the salad spinner - a kitchen gadget that gets daily use) and built our salads by adding a fresh chopped tomato and tossing it with a mustard dressing I made up (below)... then topping it all with shredded raw-milk cheese and toasted pinenuts.  That was a complete meal.  Very satisfying.  Wanna try the dressing?  It's really simple and fresh.  Just whisk these ingredients together:

1/2 c. extra virgin olive oil

1 TBSP. smooth or grainy mustard (I used an old-fashioned grain mustard)

2 TBSP. balsamic vinegar

1 tsp. agave nectar (or you could use honey)

If you want some great omega-3's, add a TBSP. of flax seed oil to it!