When I came home from teaching today, I put together a salad of sprouted lentils, celery, spring onions, and walnuts, dressed with walnut oil and aged, organic balsamic vinegar. What made the salad special was freshness of the lentil sprouts, the subtlety of newly ground pink himalayan salt and the little luxury, the balsamic vinegar. In the summer, it would be great with a new cucumber from the garden on a bed of fresh mixed greens.
