Early Spring Salad

Georgia has not seen sunlight since Tuesday. I am so thankful for the rain. I really am. But after four days I really needed a bright spot! So I put together an early spring salad for lunch:

Using almost exclusively items from my last CSA box, I prepared this beautiful work of edible art. I made a balsamic vinaigrette from the recipe from the weekly CSA newsletter using equal parts olive oil, balsamic vinegar and honey. Suuuper yummy, and just what I needed on a stormy Saturday 🙂 Local ingredients: spinach, green onions, cucumber, carrots, salad burnet herb, edible flowers, honey. Only things not local: olive oil and balsamic vinegar.

Also, for desert I had some delicious Florida organic strawberries, also courtesy of the CSA! Weee!