Bitter Greens Salad

This vinaigrette is made from Chamomile-Monarda oxymel: a next-level herbal twist on your standard salad dressing. An oxymel is a traditional blend of vinegar and honey used to extract the therapeutic properties of herbs. Learn to make it here.

Think of it as both a dressing and a digestive tonic.

For the dressing:

Makes 3/4 cup to keep in the fridge

• ½ cup extra-virgin olive oil

• 3 tablespoons Chamomile-Monarda oxymel

• 1 teaspoon Dijon mustard

• ¼ teaspoon fine sea salt, to taste

• Freshly ground black pepper, to taste

For the salad:

Serves 4

• 2 cups chopped and washed radicchio

• 1 small head fennel (stems included), chopped and washed

• 1/2 cup chopped parsley

• 1/2 cup chopped walnuts

• 1/4 cup hemp seeds

• Maldon salt and fresh black pepper to finish

Combine the radicchio, fennel, and parsley in a bowl. Pour the dressing over the greens, toss, and taste. If it’s to your liking, stop. If you want more dressing, add more! Finish with the nuts, seeds, Maldon, and pepper.

Remember, you can always add more dressing, salt, and pepper but it’s very, very hard to take it out once it’s been added in.