Spring Greens with Feta & Roasted Scallion Vinaigrette  

This salad is a celebration of early spring, with peppery arugula and tender pea shoots. Roasting purple scallions from Dirty Girl farms teases out their sweetness, and we love to blend them with Graza olive oil and Brightland vinegar for a punchy vinaigrette. Tangy feta, made locally in Petaluma by our friends at Achadinha Cheese, adds creamy acidity for a light and simple salad that’s the perfect accompaniment to any springtime celebration.

What You’ll Need 

3 Dirty Girl purple scallions, root ends trimmed 

Salt & freshly ground pepper 

1 tablespoon Graza Sizzle olive oil 

⅔ cup Graza Drizzle olive oil 

1 Knoll Farm Eureka lemon, juiced (about 2 tablespoons)  

2 tablespoons Brightland Parasol Champagne vinegar 

8 cups Full Belly Farm arugula 

¾ cups crumbled Achadinha Cheese feta

1 bunch Oya Organics pea shoots 

1 handful edible flowers (optional)

Makes 6 servings

Preheat the oven to 375°F. Line a sheet pan with parchment or foil. Add the scallions to the prepared pan and drizzle with 1 tablespoon of olive oil. Season with salt and transfer to the oven. Bake until the scallions are completely soft but not browned, about 15 minutes. When the scallions cool enough to handle, transfer them to a cutting board and roughly chop. 

Combine the scallions with the lemon juice and vinegar and use an immersion blender or food processor to blend until smooth. Slowly drizzle in ⅔ cup of olive oil and blend until creamy. Season to taste with salt and a few cracks of pepper. 

Add the arugula and crumbled feta to a large bowl. Drizzle with about half of the dressing, reserving the rest for another use. Toss to coat. Season to taste with salt and a few cracks of pepper. 

Transfer the dressed greens to a serving bowl or platter. Top with the pea shoots and scatter with the edible flowers, if using, and serve.