Before I started writing here, I had no real clue which fruits and vegetables were ripe with the season other than the ones with which I grew up (berries, onions, corn and squash). Writing about food and cooking more has piqued my interest in seasonal ingredients because frankly, they just taste better. Learning is as easy as visiting a local market. This weekend I saw some very foreign looking produce that if viewed in the wild, I would never have thought were edible, or if you were to eat them, some sort of mystical spell would be cast upon you (see fiddlehead ferns). However, I also saw some absolute beauties that gently lured me away from the school of restraint and comfort. I was wooed by a spring mix of leaves and flowers that inspired this salad. I packed this one to the brim with gorgeous spring luxuries and blooms, my official way of embracing the season and leaving the austerity of winter to tremble in its wake.
While figs aren’t quite in season yet, they had these beauties at the market at a much more reasonable price than in the winter. Combine the sweet syrupy figs with blood orange, snap peas, white string beans and the blossoms of arugula and you’ve got the most visually stunning and flavorful salad I’ve ever seen.
- Mixed spring greens
- Snap peas
- Fresh figs, halved
- Blood orange, peeled and quarted
- Arugula blossoms
- White string beans, cut in one inch pieces
Combine all ingredients in a large mixing bowl. Toss together and plate. Squeeze extra juice from the blood orange as a dressing. Add salt and pepper, oil or vinegar as desired or just enjoy the juices of the fruit alone with the salad.