Yesterday’s box provided us with a super fresh and rich butter lettuce and very young celery and green onions. I quickly whipped up a dressing – a vinaigrette of organic olive oil and orange muscat champagne vinegar from TJs.I spiced it with some sea salt, freshly ground black pepper, a dash of agave syrup and a bit of freshly ground ginger.

I added a handful of chopped walnuts, half a cup of dried cranberries, two thinly sliced stalks of celery, and two thinly sliced green onions. Then, I  added the vinaigrette, tossed all ingredients and a delicious salad for the whole family was on the dinner table.