Soft spinach leaves are complimented by the peppery bite of nasturtium (they’re also pretty nice to look at!). Grapes add a touch of sweetness without being overpowering and the chives, oniony and crisp, add yet another dimension. Whether you serve it with the cheese or without, is entirely up to you.

Makes 4 servings
Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
8 cups packed (8 ounces) washed and well-dried spinach, preferably flat leaf or baby
2 cups loosely packed nasturtium flowers and leaves (leaves torn if large)
1 cup seedless red grapes, halved lengthwise
3 flowering chives, greens thinly sliced, flowers torn
4 ounces goat feta, crumbled, optional

Preparation

In a large bowl, whisk together the oil, vinegar, honey, and salt until well combined. Add the spinach, nasturtium flowers and leaves, grapes, and chives and toss to coat. Serve immediately.

Each week this summer, we’re working with our friend, Sandy Gluck, to develop original recipes fresh from the garden. Next week, the carrots should be ready