Ingredients

Dressing

• ¼ cup extra-virgin olive oil 

• 4 teaspoons fresh lemon juice

• ¼ teaspoon kosher salt, plus more to taste

• ¼ teaspoon ground green pepper-corns, plus more to taste

• ¼ teaspoon finely chopped fresh sage (preferably hummingbird sage) 

Salad

• 1 medium bunch dandelion greens (about 8 ounce), stems trimmed, large leaves torn in half (about 3 cups)

• 1 cup mixed micro-greens (about 1 ounce) 

• 1 cup fresh edible flowers (about 3/4 ounce), such as baby sunflower, fennel, marigold, and nasturtium

• ¾ cup loosely packed celery leaves, large leaves torn

• ½ cup fresh blue elderberries

• ¼ cup loosely packed fresh sage leaves (preferably hummingbird sage) 

• ¼ cup pine nuts, toasted

• 6 fresh figs (preferably Mission figs), halved lengthwise 

Directions

Make the Dressing

1. Whisk together all dressing ingredients in a small bowl. Season to taste with salt and green pepper.

Make the Salad

1. Toss together all salad ingredients in a large bowl. Drizzle with dressing, and toss to coat. Serve immediately.