• 1 c quinoa cooked with 2 cups water for about 15 minutes. I toasted the quinoa in a cast iron pan for a few minutes before cooking it.
• 2 c finely chopped lovage
• 2 c finely chopped chard
• 5 dates, chopped
• 5 dried apricots chopped
• 1/2 c walnuts chopped
• 1/4-1/2 c crumbled feta

Dressing

• 1/4 c Harvest lemon olive oil (or olive oil plus 1T lemon juice)
• 1 T Harvest garlic olive oil
• 2 cloves garlic pressed
• 2 T Harvest lemon balsamic or white balsamic vinegar or white vinegar plus 1T honey
• salt and pepper to taste