JadziaDax

Spring Harvest Salad

Ingredients
1 clove garlic
2 cups mesclun greens
2 cups young green-leaf lettuce
1 cup baby beet greens
1 cup young endive or chicory
4 scallions, white and green parts, or green garlic stems, chopped
1 cup chopped, seeded cucumbers
4 ounces mild white goat cheese, cut into bite-sized pieces
1 medium sweet red onion, cut into 1/8-inch slices
Tarragon Vinaigrette (or your favorite dressing)

3 hard-boiled eggs shelled and chopped
1/2 cup fresh raspberries

Preparation
Rub the sides and bottom of a wooden salad bowl with the garlic. Rinse, drain, and tear the greens into pieces. Place the greens, scallions, and cucumbers in the salad bowl and toss.

Gently toss in the goat cheese. Add the onions.

Drizzle the Tarragon Vinaigrette (or your favorite dressing) over the salad and toss lightly. Add the eggs and toss lightly. Top the salad with the raspberries and serve immediately.

Serves 6.