Weed to Flower Wild Violet Salad

This unique salad brings together the floral notes of wild violets with the sharp bite of old cheddar and the smoky crunch of almonds. Rinsing the cherries and peas after warming ensures the fruit remains vibrant and the texture stays clean.

Forager Chef (https://foragerchef.com/violets/ )

advises you to blanch the wild violets, but I find this step unnecessary if you pick them early in the season. Please taste them first and decide for yourself.

Since wild violets can vary in flavor depending on the soil, you may find the leaves slightly peppery or mild like spinach—the flax oil does a great job of mellowing out those earthier tones.

Ingredients

2 cups wild violets (leaves and blossoms, thoroughly cleaned)

1/3 cup frozen black cherries, halved

1/3 cup frozen peas

1/3 cup old cheddar, cubed (approx. 2 thick slices)

1/4 cup smoked almonds

2 tbsp water (for microwaving)

2 tbsp flax seed oil

1 tbsp apple cider vinegar

Instructions

1. Warm the Fruit & Veg: Combine the frozen black cherries, frozen peas, and 2 tablespoons of water in a microwave-safe bowl. Microwave on high for 45 seconds.

2. Rinse: Transfer the warmed cherries and peas into a fine-mesh strainer and rinse under cold water. Drain well. This cleans away excess starch and prevents the warm juice from prematurely wilting the greens.

3. Prepare the Base: In a medium salad bowl, toss together the wild violets, cubed old cheddar, and smoked almonds.

4. Incorporate the Warm Elements: Add the rinsed cherries and peas to the bowl.

5. Dress: Drizzle the flax seed oil and apple cider vinegar over the salad.

6. Toss and Serve: Gently toss all ingredients until the leaves are lightly coated. The smokiness of the almonds and the sharpness of the cheddar create a perfect balance with the sweet-tart cherries.