Field Salad

Ingredients: 

Dressing:

• 2 teaspoons chopped oregano
• 2 tablespoons wisteria flower jelly
• 1 fluid oz apple cider vinegar
• 1 fluid oz olive oil
• Salt + pepper to taste
• Zest of 1/2 lemon

Salad:

• 1/2 head purple lettuce
• 1/2 head green lettuce
• 1-2 cups sunflower microgreens
• 1-2 handfuls sourdough croutons
• 2 hard-boiled eggs
• 2 teaspoons bee pollen

Directions:

1. Prepare the Lettuce:
   • Chop the purple and green lettuce heads.
   • Wash thoroughly and let dry in a towel.
2. Prepare the Hard-Boiled Eggs:
   • Place eggs in a single layer in a pot.
   • Cover with cold water, about an inch above the eggs.
   • Bring to a rolling boil, then remove from heat.
   • Let eggs sit in hot water for 10 minutes.
   • Cool, peel, and slice the eggs.
3. Prepare the Dressing:
   • In a salad bowl, combine chopped oregano, wisteria flower jelly, apple cider vinegar, olive oil, salt, pepper, and lemon zest.
   • Mix well and let sit to meld flavors.
4. Assemble the Salad:
   • Add microgreens, croutons, and lettuce to the salad bowl.
   • Toss well with the dressing.
   • Add sliced hard-boiled eggs.
   • Season with salt and pepper to taste.
   • Sprinkle bee pollen over the top for added sweetness and nutrition.

Serve and Enjoy:

• Enjoy this vibrant salad as a light, refreshing meal or side dish!