- Gently wash Mache (Corn Salad leaves) by trimming the root ends and dipping in water.
- Towel dry and chill.
- In a bowl, combine 1/4 tsp salt with 4 tsp tarragon vinegar and 1 small shallot, finely minced.
- Whisk in 4 tbsp walnut oil or extra virgin olive oil.
- Toss the mache with dressing, and serve with golden beets, boiled eggs, and toasted pecans.
- Garnish with blue Borage blossoms.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook