During the winter, Sarah and I avoided making green salads until we could could grow or buy local greens.
Now we have all of lettuce, arugula, and other greens we can eat. To keep the salads interesting, I have been making different dressings each week, based on what is available.
Last week, we received our first bunch of fresh basil, so I collected some leaves and some green garlic tops.
I added olive oil, vinegar, and Dijon mustard,
then mixed it all together with an immersion blender.
I poured it into a bottle and was set for the week. I have also made strawberry, raspberry and green onion vinaigrettes. I look forward to making additional varieties as our produce options change.