SPRING FEVER! ~ SPRINGHOUSE SALAD with ORANGE VINAIGRETTE / BLACK OLIVE ROSEMARY SCONES

"All through the long winter I dream of my garden. On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar."

~ Helen Hayes

~ Joyful spring pansy faces

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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)

Note: Also great with shrimp

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)