Name: Fava Tendril Leaves, Wild Arugula, Page Mandarin, and Egg Salad with Goat Cheese and a Page Mandarin and Wildflower Honey Dressing
Ingredients: 4 cups wild arugula; 1 cup fava tendril leaves and flowers; 2 Page mandarins (, peeled and pith removed); 1 hard-boiled egg (, peeled and crumbled (I used an Heirloom egg)); 1/4 cup plain goat cheese (, crumbled); Dressing; 4 tablespoons Page mandarin juice; 2 tablespoons wildflower honey; 6 tablespoons extra virgin olive oil; Sea salt and freshly ground black pepper

Fava Tendril Leaves, Wild Arugula, Page Mandarin, and Egg Salad with a Page Mandarin and Wildflower Honey Dressing

Fava Tendril Leaves, Wild Arugula, Page Mandarin, and Egg Salad with Goat Cheese and a Page Mandarin and Wildflower Honey Dressing

I love the beautiful colors in this salad! Page mandarin juice and local wildflower honey provide a sweet flavor to the farm fresh ingredients in this dish.

Serves 4-6

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Ingredients

4 cups wild arugula
1 cup fava tendril leaves and flowers
2 Page mandarins , peeled and pith removed
1 hard-boiled egg , peeled and crumbled (I used an Heirloom egg)
1/4 cup plain goat cheese , crumbled
Dressing
4 tablespoons Page mandarin juice
2 tablespoons wildflower honey
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

Instructions

Put the Page mandarin juice and honey in a small jar. Slowly add the olive oil, season with salt and pepper, and put a lid on the jar. Shake until combined. Set aside.
Add the arugula and fava tendril leaves and flowers to a large serving bowl. Arrange the page mandarins on top of and in between the greens. Sprinkle the egg and goat cheese over the top. Drizzle with the dressing and season with freshly ground black pepper, if desired. Serve immediately.

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