So easy, it doesn’t require a recipe. Toss mixed greens with small amounts of wild edibles. Good add-ins include watercress, chickweed, purslane, wild garlic mustard, wild onions/garlic, redbud, forsythia, honeysuckle, and violet petals. Dress with a simple vinaigrette of 1 part balsamic vinegar to 2 parts olive oil, a grinding of pepper, and a couple pinches of sea salt.