FORCING FORSYTHIA ~ SPRINGHOUSE SALAD with ORANGE VINAIGRETTE & BLACK OLIVE ROSEMARY SCONES

" Forsythia is pure joy. There is not an ounce, not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy. "

~ Anne Morrow Lindbergh

GARDENING TIP: Buckle your galoshes ... grab a pail and pruning shears and trudge through the snow. Snip forsythia branches all the way to the main stem. Back inside, fill bucket with cold water and let rest 24 hours. Tomorrow, snip ends and arrange in container or vase, stripping leaves and buds below water line. Bursting buds will appear in a week or two.

SPRINGHOUSE SALAD WITH ORANGE VINAIGRETTE

~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper
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1 large head romaine
bunch of watercress
2 large wedge-sliced avocados dipped in freshly squeezed orange juice
2 large wedge-sliced red or green pears dipped in freshly squeezed orange juice
2 oranges, peeled and sectioned
3-6 sliced cooked chicken breasts
(gently poach in fresh orange juice, water, a bit of white wine & tarragon)
toasted almonds or pistachios

ORANGE VINAIGRETTE:
1 Tbsp. freshly squeezed orange juice
6 Tbsp. extra-virgin olive oil
2 Tbsp. wine vinegar
pinch salt & freshly ground pepper

• Combine orange freshly squeezed orange juice, olive oil, wine vinegar, salt & pepper in screw-top jar & shake vigorously.
• Gently toss watercress & romaine in salad bowl. Place on individual chilled serving plates. Artfully arrange avocados, pears, orange segments & sliced chicken. Splash with vinaigrette. Sprinkle with cracked pepper and top with toasted almonds or pistachios. (Serves 3-6)

BLACK OLIVE ROSEMARY SCONES

~ from Scones, Muffins & Tea Cakes

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3 cups flour
1 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
3/4 cup unsalted butter, chilled & cut into 1/2-inch slices
1/2 cup pitted Kalamata olives, sliced in thirds
2 tsp. finely chopped fresh rosemary
2 tsp. grated lemon zest
1 cup buttermilk
1 egg beaten with 1 Tbsp. cold water - for egg wash
2 tsp. coarse sea salt

• Preheat oven to 400-degrees.
• Lightly grease baking sheet and set aside. In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork. Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
• Bake scones on baking sheet for 20-25 minutes or until golden brown. (12 scones)