Welcome to the in-between, that time where it’s not quite winter and not quite spring. Here in western Pennsylvania we have sunny spurts with crisp air punctuated by rainy, grey days–mud season. As for eating with the seasons, some local greens will begin to show themselves in a few weeks. Here at Bumbleberry, we’re eagerly awaiting their return! Greens are the perfect vehicle for our new Forager’s Collection Sweet Orange Blossom Honey. Coming soon to our shoppe, this single flower honey is a citrusy, distinct variety that simply sings in a spring salad. Check back to our website soon for the entire release of the single flower Forager’s Collection, including raspberry, blueberry, and avocado blossom honeys! In the meantime, enjoy this seasonal recipe. The orange blossom honey pairs deliciously with creamy avocado, earthy greens, and the last of the winter citrus for a healthful lunch.

In-between Greens with Orange Blossom Honey Vinaigrette 

Serves: 1 | Prep Time: 10 minutes

Ingredients:

-3 cups of your favorite spring greens (we used red and green butter lettuce)

-1/2 medium-sized avocado

-1 orange

-1 T. Bumbleberry Farms Forager’s Collection Sweet Orange Blossom Honey

-1 T. dijon mustard

-1 T. olive oil

-salt and pepper, to taste

1. Prepare the salad. In a medium-sized bowl, place washed greens, 1/2 avocado, and 1/2 of diced orange segments. We had some leftover snap pea pickles and added those for extra crunch. Hate the pith on fresh oranges? Try (with caution) supreming your oranges for a pith-free slice. Be careful, this takes practice!
2. Juice (by hand is just fine) the remaining 1/2 orange and set aside.
3. Prepare the vinaigrette. In a small jar, use a fork to whisk mustard, orange juice, and honey together. While whisking, add in olive oil.
4. Taste your vinaigrette. Season with salt and pepper.
5. Pour vinaigrette over salad. Toss gently.
6. Enjoy!