By Sarah Murphy-Kangas, In Praise of Leftovers
Serves 1
I made the salad with a bounty from Joe's Garden – pointy spinach leaves, big leaves of Italian parsley, sweet shelling peas, toasted hazelnuts, sheep's milk feta, sliced strawberries.
For the dressing
1 tablespoon of honey
Kosher salt
Pepper
Green onion, thinly sliced
Sprinkle of sesame seeds
1/2 tablespoon of red wine vinegar
1 tablespoon sesame oil
1 tablespoon olive oil
1. Combine honey, salt, pepper, and sesame seeds.
2. Whisk in vinegar, sesame oil, and olive oil – and add more of anything to taste.
