Looking for Spring

Just in case you happen to come upon spring here are a few early signs you might look for...
Hepatica

Trailing Arbutus

Spring Beauty

Spring Salad

Cook's notes: A tangy herb vinaigrette pairs well with this spring salad. Strawberries are one of the early bird berries of the season. Adding crisp green beans, radishes and sweet snap peas make this an ultra crunchy salad.
The salad serves 4 and is adapted from BHG March 2014
Dressing makes 3/4 cup
Salad Ingredients:

• Chopped Romaine lettuce or spring greens
• 2 cups sliced strawberries
• 1 cup sliced radishes or watermelon radishes
• 8 oz. green beans, ends trimmed
• 8 oz. sugar snap peas
• 1/4 cup caramelized almonds

Salad Directions:

• In a large pot cook green beans and peas in boiling salted water 3 minutes.
• Fill a colander with ice cubes, drain beans and peas, let sit for few minutes.
• In a large bowl toss beans and peas with a 2 TB. of dressing, cover and chill 30 minutes or up until 4 hours.
• Stir in radishes and strawberries.
• On each serving plate add mixed greens, with strawberries, beans and radishes
• Top with almonds and a drizzle of dressing

Dressing Ingredients:

• 3/4 cup olive oil or lemon olive oil
• 2 TB. balsamic vinegar
• 2 TB. honey
• 1 tsp. Dijon mustard
• 1 TB. minced onion
• 1 garlic clove, minced 
• 1/4 tsp. tarragon
• 1/4 tsp. parsley
• 1/8-1/4 tsp. each salt and cracked pepper

Dressing Directions:

• Add all ingredients in blender and blend or use a screw top jar, refrigerate to meld flavors. 
• Whisk right before serving.