Simple Supper: Salty Spring Greens with Fleur de Sel

I've always longed for an expansive garden. Something to wader aimlessly through & admire plump veggies peaking out from under their leaves. Something like the garden I grew up with. At the time it was sweeping; like a whole other world complete with peach trees & overgrown blackberry shrubs. Since leaving home that sweeping garden has turned into a veritable supermarket. It's huge! My parents, especially in the summer months, are able to get the majority of their veggies right in their own back yard. What a treat!

Though I'm no where near their impressive compound, a little constellation of potted herbs & flowers clutter my back porch. Earlier this month a big bundle of lettuce was introduced to the crowd & is now thriving. I finally have enough out there to cull a meal, a small meal, but a meal none the less! Nothing tastes fresher or more subtle than just-picked lettuce.

Salty Spring Greens with Fleur de Sel

1 c. green leaf lettuce

1 tsp. capers

1 1/2 tsp. chévre cheese, crumbled

1 slice prosciutto, chopped

1 hard boiled egg, sliced

1 small shallot, minced

1 tsp. fresh greek oregano leaves

1 tsp. olive oil

1/2 tsp. balsamic vinegar

1/2 tsp. fleur de sel

Make a bed of green lettuce & nestle the egg slices in the center. Then sprinkle the capers, prosciutto, chévre, shallot, & oregano over the salad. Drizzle with olive oil, balsamic vinegar, & fleur de sel.