![01_Janelle-jones-refinery29-130416-0286-hires](http://static2.refinery29.com/bin/entry/d62/x/1031746/01-janelle-jones-refinery29-130416-0286-hires.jpg)
![02_Janelle-jones-refinery29-130416-0044-hires](http://static2.refinery29.com/bin/entry/e26/x/1031750/02-janelle-jones-refinery29-130416-0044-hires.jpg)
At first glance, you might wonder at the wild blend of ingredients, but once you taste the way these elements enhance each other, you'll be hooked. This fresh, crisp, bright-flavored salad brings some of the season's best goodies together and is so flavorful, it doesn't even need a separate dressing.
Ingredients:
Serves 2
1 large fennel bulb
2 blood oranges
1 bunch fresh mint
2/3 cup black olives
2/3 cup extra-virgin olive oil
Sea salt
Fresh black pepper
Food styled by Rhoda Boone
![03_Janelle-jones-refinery29-130416-0111-hires](http://static3.refinery29.com/bin/entry/602/x/1031744/03-janelle-jones-refinery29-130416-0111-hires.jpg)
Food styled by Rhoda Boone
![06_Janelle-jones-refinery29-130416-0150-hires](http://static3.refinery29.com/bin/entry/781/x/1031748/06-janelle-jones-refinery29-130416-0150-hires.jpg)
Farro & Spring Vegetable Salad
Greens are great, but sometimes we're hungry. This salad makes a hearty meal, stuffed with the super-grain farro, seasonal veggies, and topped with a crumble of feta. We've never been this satisfied by a salad before.
Ingredients:
Serves 4-6
Salad:
1 12 oz. bag farro
1 bunch fresh asparagus
2 cups peas (fresh or frozen)
2 cups grape tomatoes
1 small bunch fresh dill
2/3 cup good quality feta
Dressing:
1 fresh lemon
2/3 cup extra virgin olive oil
Sea salt
Fresh ground pepper
Food styled by Rhoda Boone
![07_Janelle-jones-refinery29-130416-0172-hires](http://static2.refinery29.com/bin/entry/0ce/x/1031745/07-janelle-jones-refinery29-130416-0172-hires.jpg)
Food styled by Rhoda Boone
![04_Janelle-jones-refinery29-130416-0218-hires](http://static1.refinery29.com/bin/entry/13c/x/1031749/04-janelle-jones-refinery29-130416-0218-hires.jpg)
Mustard Green Salad With Soft Boiled Egg
If you haven't tried mustard greens yet, then get thee to a farmers' market. These hearty leaves of one of our favorite spring greens go great with a soft boiled egg and lemony, shallot-garlic vinaigrette. This salad has become our go-to dinner when we're looking for something easy, filling, and super-fresh.
Ingredients:
Serves 4-6
Salad:
1 large bunch mustard greens
1 egg, per serving
1 bunch fresh radishes
Dressing:
1 shallot
4 large cloves garlic
1 fresh lemon
1/2 cup red wine vinegar
2 heaping tbsp grainy mustard
2/3 cup extra-virgin olive oil
Sea salt
Fresh pepper
Croutons:
1/2 baguette or other crusty bread
1 tbsp olive oil
Food styled by Rhoda Boone
![05_Janelle-jones-refinery29-130416-0250-hires](http://static3.refinery29.com/bin/entry/6ad/x/1031747/05-janelle-jones-refinery29-130416-0250-hires.jpg)
Food styled by Rhoda Boone