You can use any bitter greens in this salad, like dandelion greens. I used curly cress (pepper grass), which has a very sharp and peppery aftertaste, and mizuna, a Japanese green, which has a mild bitterness. The flowering chive flowers taste like mild red onions, which would be a good substitute.
1 bunch curly cress
1 bunch mizuna
1 ruby red grapefruit, peeled and sectioned
1 1/2 T. olive oil
1 T. honey
1 T. blood orange vinegar
juice of half a lime
10 flowers of flowering chives
Wash and trim greens of any hard stems.
Whisk oil and vinegar, adjusting for taste. Add honey and lime juice and mix well.
Add grapefruit to salad and toss together with the dressing.
Sprinkle the chive flowers over the salad and toss. Salad is tastier if you let it sit for about 15-20 minutes.

Posted by: constancecg