Chickweedtender tops only (usually an inch or two long, or the first one of two sets of leaves
Elm Samaraspicked over for bugs or other intruders (I generally don't wash mine)
Small amount of fresh berries like raspberriescurrants, etc (I used some red currants I'd preserved)
Toastedcooled sunflower seeds or another nut or seed of your choice
Flavorful oillike Smudes Sunflower oil, or another great tasting oil, like high quality extra virgin olive oil
White balsamic vinegarto taste
Kosher salt and fresh ground black pepperto taste
Instructions
In a wide salad bowl, toss the greens with a small amount of the oil, vinegar, salt and pepper to taste. Very gently toss the greens just to coat with the dressing, then taste and adjust the seasoning until you're happy with it.
Divide the salad between chilled salad plates, then garnish with the preserved currants, seeds and elm samaras and serve immediately.
Notes
As I mentioned, use any blend of greens you like, but I prefer mild, nuetral greens for eating raw. For this salad I used about 20% chickweed and 80 % lamb's quarter, since the chickweed was pretty large.