I originally whipped this together from available ingrediates in the kitchen and it’s become one of my favorite salads this spring. It’s nutty, fresh and delicious. Tear a hunk from a crusty loaf bread for a perfect, casual weekend lunch at home.

Ingredients:
3 lg handfuls, baby spinach
1/2 lg fresh mozzarella ball, cubed
3 small ripe tomatoes, sliced or diced
2 tbsp fresh squeezed meyer lemon juice
2 tbsp walnut oil
kosher salt & peper to taste

Optional Garnishes:
handful nasturtium blossoms
2 chive blossoms, hand shredded

Toss ingredients together gently in large serving bowl. Allow flavors to meld and spinach to wilt slightly, about 5 minutes. Sprinkle top with optional garnishes and serve immediately.

Makes 2 large servings

Posted on Sunday, April 28th, 2002 at 11:38 am . Filed under Recipes.
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