Recipe courtesy of James MacKinnon and Alisa Smith, authors of The 100-Mile Diet: A Year of Local Eating.
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon dried hot chilies
5 cups spring greens (lettuce, spinach, chard)
1/2 cup spring onions or garlic scapes, sliced
8 radishes, sliced
1/4 cup dried tomatoes, sliced
1 cup cooked wheat berries, chilled
1/2 cup grated Farmer's cheese (or other hard cheese)
1 teaspoon fresh mint, minced
Apple cider vinegar, to taste
1. Heat butter in a pan and saute the mushrooms until they've released their juices. Season with the salt and chilies and set aside.
2. Layer the remaining ingredients, except for the vinegar, into a large salad bowl.
3. Just before serving, pour the warm mushrooms with their cooking juices over the salad.
4. Dress with the apple cidar vinegar.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.