Fresh Greens and Peas Salad

Ingredients

• 2  cups shelled fresh peas (about 2 pounds in shell)
• 6  cups arugula or baby spinach
• 4  cups baby Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
• 1  cup 3- to 4-inch strips green onions
• 1/4  cup Strawberry Vinegar or purchased raspberry vinegar
• 1/4  cup salad oil
• 1/2  cup borage flowers or other edible flowers

Directions

1. In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, arugula, baby Swiss chard, and green onions in rows on a large platter or in a serving bowl.

2. In a screw-top jar combine Strawberry Vinegar and salad oil. Cover; shake well. Drizzle over salad. Garnish with borage flowers or other edible flowers. Store any remaining dressing in the refrigerator.

Strawberry Vinaigrette: In a medium stainless-steel or enamel saucepan combine 1 cup chopped fresh strawberries and 1 cup cider vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Store in the refrigerator up to 6 months. Makes about 1 1/4 cups.