There are few things better than a chopped salad made of spring edibles from my yard! Harvested natives include redbud flower clusters, wild chives and violet and dandelion flowers and leaves. Cultivated edibles include pansies, early lettuces and greens, garlic chives and scallions. Dressed with a homemade vinaigrette of golden balsamic vinegar, extra virgin olive oil, Dijon mustard and pink Himalayan sea salt, it’s a dinner that nourishes the body and soul.