It’s spring: the sun is out, the birds are singing, and it’s officially salad season. Celebrate the return of warmer weather and abundant produce with this vibrant salad from 2017 James Beard Book Award nominee for Vegetable Cooking, Dandelion & Quince, which balances bitter dandelion greens with the juicy sweetness of fresh figs. The best part about it? The addition of pancetta, which not only gives crunch and meaty flavor to the dish, but also lends some fat to punch up the sherry vinaigrette. Get the recipe and pack it up for your next picnic.
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Learn more about the 2017 James Beard Awards.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
