By Chef Nick Krug

Yield: 4 servings

Ingredients:

1/2 cup spring onions, minced
1/2 cup white wine vinegar
1 teaspoon kosher salt
1/3 cup crème fraiche
1 cup peanut oil
1/2 cup walnut oil
8 ounces each baby spinach, arugula, pea tendrils,dandelion greens
Zest of 1 lemon
1/2 cup Fleur de Sel (This is a hand-harvested sea salt that comes with a slightly dampconsistency.)

Directions:

1. Macerate onion with vinegar and salt. Add crème fraiche. Whisk with oils to create emulsion. Serve over spring greens.

2. Pulse zest and salt in food processor, until salt turns yellow and aroma is released. Dress salad with lemon salt