Wild Greens Picnic Salad - cooking recipe

Ingredients

2 cups chopped Boston lettuce
1 cup chopped chicory
1 cup dandelion leaves
1/2 apple, peeled and grated
1/4 cup washed violet petals
3 tablespoons olive oil
1 1/2 teaspoons raspberry jelly
1 teaspoon vinegar
1/4 teaspoon honey
1/8 teaspoon ground black pepper
1 pinch salt

Preparation

Toss Boston lettuce, chicory, dandelion leaves, apple, and violet petals together in a large bowl.
Combine olive oil, raspberry jelly, vinegar, honey, pepper, and salt in a lidded container or jar. Seal and shake until well blended. Drizzle over the lettuce mixture in the bowl. Toss gently until all leaves are coated.