his refreshing salad is perfect for warm weather cooking and eating. It is loosely based on a Middle-Eastern salad called Fattoush. The edamame is a stand-in for fava beans, which are widely used in Mediterranean cooking. If you can’t get cooked edamame from our salad bar, cook some frozen ones according to the package directions, but give yourself enough time to allow them to cool. I’m a big fan of cheeses that originate in the Alps, such as this French Feta that I use. High alpine cheeses tend to be rich in omega-3 fats and beta-carotene since the animals that produce them eat nutritious grasses that contain healthy fats.

Ingredients:

• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 4 teaspoons Napa Valley organic olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 clove Melissa’s organic garlic, minced
• 1/4 teaspoon ground cumin
• 4 ounces organic baby arugula
• 1 box Epic Roots mâche
• 4 radishes, thinly sliced
• 1 pound heirloom tomatoes, diced
• 1 tablespoon fresh mint, minced
• 1/4 cup Italian parsley, minced
• 1 cup fresh cooked and chilled edamame (from our salad bar)
• 1/2 cup Valbreso Feta cheese, crumbled
• 9 Garden of Eatin’ baked pita chips sea salt flavor, extra salt brushed off, chips broken into bite-sized pieces

Instructions:


1. In a small bowl, combine the lemon juice, olive oil, salt, pepper, garlic and cumin. Whisk together and set aside while you prepare the salad.

2. In a salad bowl, combine the arugula, mâche, radishes, tomatoes, mint, parsley, edamame and cheese. Toss with the dressing and top with pita chip pieces just before serving.