The most fascinating thing I found today at the Elmhurst Farmer's Market was the Purple Chinese Mustard Greens at (where else?) Nichol's. They were just stunning. I even pulled a few out to use as a floral arrangement on my table this week. That's how drop dead gorgeous they are with their royal purple leaves and their bright yellow flowers.

Mustard Greens are not for the faint of heart. They have a real bite. However when they are this young and tender I love their assertive bitterness in a salad. If you are a fan of other bitter and peppery greens like arugula, dandelion, etc. then you will enjoy this simple preparation. The greens have an aftertaste of a hot Asian-style mustard, but not enough heat to hurt. Trust me, I have tender taste buds. I thought these greens would pair nicely with the more mellow, but still peppery, green nasturtium leaf and some chopped fresh scallions. You really want the mustard greens to be the star, so I made a light & sweet honey vinaigrette to accent, not compete with, this intriguing ingredient.

Salad:

• 1 bunch Chinese mustard greens
• 10-15 Nasturtium leaves, rinsed & dried
• 3 scallions, sliced thinly
• Salt & freshly ground white pepper, to taste

Honeyed Champagne Vinaigrette:

• 2 Tbsp Champagne Vinegar
• 1 Tbsp Honey
• 1 Tbsp scallion or shallot, finely diced
• 3 Tbsp grapeseed oil
• Salt & freshly ground white pepper, to taste

Combine all of the Vinaigrette ingredients in a small bowl and whisk together.

Pluck leaves and flowers off of the mustard green stems and give them a quick wash or rinse under cold water. Dry thoroughly on paper towels or in a salad spinner. Place the greens in a large salad bowl. Add nasturtium leaves, scallions, and a healthy pinch of salt & white pepper. Pour the vinaigrette over the greens and toss gently. Serve immediately.