Farmers'-Market Find: Mâche

Using blood orange juice in the dressing means less oil is necessary, which lowers the fat in this dish. Mâche, sometimes called lamb's lettuce, can be found in four-ounce packages in the produce section of many supermarkets

Ingredients

• 2 tablespoons fresh blood orange juice or regular orange juice
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon minced shallot
• 1/2 teaspoon honey
• 3 tablespoons pistachio oil

• 2 blood oranges or regular oranges
• 1 4-ounce package mâche
• 1/4 cup shelled natural pistachios, toasted
• 1/4 cup pomegranate seeds or dried cranberries

Preparation

Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.

Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

For those of us living in colder climes, early spring is a challenging season. We've grown weary of the root vegetables of winter, and it will still be a while before we see local asparagus, peas, and ramps at the farmers' market. But one hardy cold-weather green is already making an appearance: mâche.

Mâche is a delicately flavored green that tastes a little like Boston lettuce only not quite as sweet. I love a giant salad with a variety of fruit, veggies, and nuts, but mâche will get lost in that kind of mélange. Instead, keep it simple.