"Winemaker Tara Gomez belongs to the Santa Ynez Band of Chumash Indians. This salad of seasonal fruits, herbs, and flowers balanced with bold leafy greens and a simple, bright lemon dressing, from a feast at Camins 2 Dreams, the winery she runs with her wife Mireia Taribó, includes traditional Chumash ingredients. Both the dressing and the salad call for aromatic hummingbird sage. More fragrant and less bitter than other types of sage, hummingbird sage is native to the cool coastal parts of Santa Barbara County. Though not quite the same, common sage will work well. Elderberries, considered a medicinal plant, grow wild in the region. Used whole, they're lightly fragrant and offer a hint of sweetness.

Mission Fig, Elderberry, and Mixed Greens Salad 

olive oil

lemon juice

kosher salt,

green pepper-corns,

sage (preferably hummingbird sage)

dandelion greens (about 8

mixed micro-greens (about 1 ounce)

edible flowers (about 3/4 ounce),

celery leaves, large leaves torn

blue elderberries

sage leaves (preferably hummingbird sage)

pine nuts, toasted

figs (preferably Mission figs), halved lengthwise

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


Make the Dressing

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


Make the Salad

mission fig, elderberry, and mixed greens salad

Total: 15 minutes

Servings: 5

Author : Mireia Taribó, Tara Gomez, and Carmen Sandoval

Ingredients

Instructions

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