Spring radish greens culled from the garden to thin the herd, black walnuts harvested last fall, fire grilled roast beef left over from a cookout, and feta with a tiny spritz of sherry vinegar.
The steak was reheated in a sauté pan with butter, then the black walnuts toasted in the same pan, and finally the radish greens wilted in the pan off the heat. One of the best salads ever made. Ever. Yes, ever.