Green is everywhere you turn these days from the vineyard to your table. What a better way to celebrate than with a fresh green salad? Accompanied by a crisp Riesling this cries “Spring” from the tabletops.

Ingredients
Salad
1 heaping cup of mixes spring greens such as watercress, arugula, frisée, mâche, pea shoots or baby bibb lettuce, washed and dried
1 cup of coarsely chopped herbs such as mint, tarragon, chives, and parsley
½ cup of sweet peas, blanched
¼ cup of moscatel vinaigrette

Vinagrette
½ shallot, finely minced
2 tbs moscatel vinegar
6 tbs lemon olive oil
Kosher salt to taste

Directions

1. Blanch the peas by immersing them in salted boiling water until tender, then removing immediately to an ice bath. Drain, and set aside.
2. Assemble the vinaigrette: place vinegar, shallot, and salt in a bowl. Whisking continuously, add the lemon olive oil until emulsified.
3. In a large bowl combine greens, herbs, and peas, and toss gently with vinaigrette.