I made this salad with red leaf lettuce, jicama, pears, and fennel leaves, but only because that was what was available. Violets are one of the first flowers to bloom in the spring, so to be most seasonal, strawberries would probably be the most convenient fruit to use, being one of the first spring fruits. The jicama adds texture while remaining somewhat neutral and therefore good to combine with a vast number of fruits-whatever is most convenient. This salad looks very glamorous topped with violets and some sliced fruit, but if you do not have access to edible flowers, this is a great salad anyway!
About 10 cups torn lettuce or salad greens
1/2 jicama, diced
1 c sliced pears, strawberries, or other fruit available
1 fennel bulb or handful of fennel leaves
2 lemons
1/4 c olive oil
salt/pepper
1/2 c grated or shaved parmesan cheese
1/2 c walnuts, halved
1 handful of violets
balsamic vinegar
Thoroughly combine the greens, jicama, fruit, and fennel bulb in large bowl. Measure oil into liquid measuring cup. Squeeze the juice out of both lemons, and whisk until combined. Season with salt and pepper. Pour dressing over greens and toss to combine. Sprinkle walnuts, cheese, and violets over the top. Drizzle with vinegar.
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