Strawberry Salad with Kumquats,Green Garlic, and Mint

from the San Francisco Chronicle, April 2, 2015

submitted by Jeanne Milligan

preparation time: about half hour

serves 4

6 cups mizuna, arugula or watercress leaves

12 to 16 strawberries

12 to 16 kumquats

20 roasted, salted almonds

2 stalks green garlic, divided

3 tablespoons lemon-flavored olive oil

1 tablespoon Champagne or white wine vinegar

½ teaspoon stone-ground mustard

¼ to ½ teaspoon Kosher salt

¾ cup crumbled ricotta salata

Rinse and dry greens.  Hull strawberries and cut them half or quarters.  Cut kumquats in half or quarters, removing any seeds.  Finely chop the almonds.  Mince the green garlic.

Put half of the green garlic, the oil, vinegar, mustard and salt in a large salad bowl.  Whisk to combine, then add greens and toss gently until greens are lightly but completely coated.

Divide greens between 4 salad plates.  Add strawberries and kumquats to each plate, then sprinkle on the ricotta, almonds and remaining green garlic.  Serve immediately.

This is a sweet/tart peppery greens salad.  If kumquat season has passed, the spice and crunch of radishes work nicely, too.