This is the strange time of year when change is exaggerated, when I look at photos of the garden from only a few weeks ago and the rate of growth borders on preternatural. Seeds just budding last month are mature plants now, in the process of producing. And a garden tilled not long ago all dirt and rows marked by hay and mulch has gone from shades of clay and dirt to shimmering bold greens of every tone.

  

  

  

The world seems greener this year than any years in recent past. Nature shivers emerald, all gossamer leaves on the rainiest days and bright forest tones in the sunshine. Most days are rainy, albeit not like last year. And warm. So warm already that the early greens and cooler tempered plants are bolting while the squashes and tomatoes are sprawling in their takeover for the season.

With all the cool natured plants in a race to bolt, recipes center around making the fullest use of their produce. And so, a simple salad. Quick to make but as fresh and rich with flavorful green as the end of spring is.

  

SPRING GREEN SALAD WITH GORGONZOLA VINAIGRETTE

About 1/2 cup of snow peas, blanched
4-5 thinly sliced radishes
1 or 2 thinly sliced spring onions
About 1/2 cup of basil
3-4 handfuls of mixed spring greens (baby spinach, baby arugula, watercress, etc), washed and dried
1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 cup crumbled Gorgonzola cheese, divided

Combine 1/4 teaspoon salt and next 3 ingredients (through olive oil) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese. Set aside.

In a large bowl toss together peas, onions, salad greens, basil, and radishes. Drizzle with dressing and toss gently to coat. Sprinkle with remaining 1/4 cup cheese. Serve immediately.

NOTES:
No, the measurements are not exact. I was working with harvest. I recommend playing with the amounts to suit your own palate.