We've had some different mixes of veggies in our salads recently.
This salad combined mesclun, scarlet queen turnips, raw beans, pepitas, and feta. I dressed it with a mix of dijon mustard, olive oil, and white wine vinegar.
For the endive we received in a recent box, I decided to roast it, as I had done recently with a head of radicchio. I washed the endive and cut it into quarters. I brushed both sides with olive oil and seasoned with salt and pepper.
Here's another salad. This one had green oak leaf lettuce, radishes, a few tomatoes from my mom's garden, pepitas, and cured olives. I served it with ranch dressing (store bought).
I also made Momofuku vinegar pickles again. I had beans (yellow, green, and dragon), hakurei turnips, and carrots in the jars.