Fresh, spring greens are starting to make an appearance at the market again. I love this time at the market, when--after months are heartier fare--it's time to reintroduce lighter, brighter and more peppery flavors onto our plates. I don't do anything terribly creative with this first crop of spring greens; I just pile them into my giant wooden salad bowl, dress them lightly and tuck in.
Lemon and Thyme Dressing
Ginger Miso Dressing
This dressing is more potent, so be sure to use it with assertive flavored greens, such as Wasabi Arugula or Mustard Greens.