- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"Winemaker Tara Gomez belongs to the Santa Ynez Band of Chumash Indians. This salad of seasonal fruits, herbs, and flowers balanced with bold leafy greens and a simple, bright lemon dressing, from a feast at Camins 2 Dreams, the winery she runs with her wife Mireia Taribó, includes traditional Chumash ingredients. Both the dressing and the salad call for aromatic hummingbird sage. More fragrant and less bitter than other types of sage, hummingbird sage is native to the cool coastal parts of Santa Barbara County. Though not quite the same, common sage will work well. Elderberries, considered a medicinal plant, grow wild in the region. Used whole, they're lightly fragrant and offer a hint of sweetness.
Ingredient:
- ¼ cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground green pepper-corns, plus more to taste
- ¼ teaspoon finely chopped fresh sage (preferably hummingbird sage)
- Salad
- 1 medium bunch dandelion greens (about 8 ounce), stems trimmed, large leaves torn in half (about 3 cups)
- 1 cup mixed micro-greens (about 1 ounce)
- 1 cup fresh edible flowers (about 3/4 ounce), such as baby sunflower, fennel, marigold, and nasturtium
- ¾ cup loosely packed celery leaves, large leaves torn
- ½ cup fresh blue elderberries
- ¼ cup loosely packed fresh sage leaves (preferably hummingbird sage)
- ¼ cup pine nuts, toasted
- 6 fresh figs (preferably Mission figs), halved lengthwise
