Perfect Spring Salad Dressing

Simple spring salad: wild garlic, navelwort, dandelion greens, tomato, dandelion capers and pickled garlic buds 

A few weeks ago I had a load of wild garlic, navelwort and dandelion greens in the fridge, came back after a long kitchen shift and found my boyfriend brandishing a plate of vegetarian food for me as I walked in the door. 

"You....made something vegetarian?!" I said confused, this man does not eat anything green or vaguely vegetarian and recoils at the very mention of weeds. 

"Yeah I hope you don't mind, I used some of your green things in the fridge, I hope it's okay"

Oh my God

The salad dressing was heavenly.

"You kept that one quiet" I said, I know he's a brilliant chef from the 6 months that we worked together as my sous chef, I just never expected this as he avoids cooking at home and is a certified microwave technician. 

So when I started this blog, he offered me the recipe to put on it, because this one is so perfect with bitter salad green.

Orange and honey dressing 

2 oranges, 100ml honey, 30ml olive oil. 

Grate, peel and segment oranges. 

Use grated skin and mix with honey, cook gently on heat with dessert spoon of olive oil, allow to thicken. 

Use one orange and juice, mix into honey mixture, should turn into a salad dressing consistency, use other orange segments in salad.