ramp spiked dijon yogurt salad dressing

      Last weekend was one of my favorites of the year - greens are back at the farmers market! A true sign of spring and summer vegetable bounty. I bought some baby collards and baby kale and of course I got some ramps!

     I have missed fresh greens so much. I had to have them raw in a salad. I bought some good quality steak and decided to make my own dressing. If you haven't made your own salad dressing before then this delicious eye-opener is for you - I only use dressing I've made at home. It's healthier, prettier, and yummier!

     Ramps have a very short season every year lasting just a few weeks. So when they are around I make sure to use them as much as possible. If you live in an area near woods and damp soil then consider yourself lucky - there's probably a ton of wild ramp growing somewhere near you! They have a delicate garlic flavor and really brighten up anything they are added to.

     Anyway...I really can't stress how delicious and beautiful this dressing is. It takes all of five minutes to put together. You should take advantage of ramp season right now and make it before it's too late! I had mine atop a kale and collard salad with steak, but this dressing would be delicious on really any salad you want.

Ramp Spiked Dijon Yogurt Salad Dressing
Prep Time: 5 minutes
Yields: about 1 cup

You Will Need:

• 2 TBS dijon or country dijon mustard
• 2 TBS plain greek yogurt
• 2 TBS finely chopped ramps, stems and pale green parts only
• 1 tsp white wine vinegar
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

1. Combine all ingredients along with 1/4 cup of water in a blender. Blend to combine, about 30 seconds to allow ramps to really incorporate. Can be kept in an airtight container in the fridge for up to 5 days.

What will you do with ramps this spring?