- 2 cups chopped Boston lettuce
- 1 cup chopped chicory
- 1 cup dandelion leaves
- 1/2 apple, peeled and grated
- 1/4 cup washed violet petals
- 3 tablespoons olive oil
- 1 1/2 teaspoons raspberry jelly
- 1 teaspoon vinegar
- 1/4 teaspoon honey
- 1/8 teaspoon ground black pepper
- 1 pinch salt
- Toss Boston lettuce, chicory, dandelion leaves, apple, and violet petals together in a large bowl.
- Combine olive oil, raspberry jelly, vinegar, honey, pepper, and salt in a lidded container or jar. Seal and shake until well blended. Drizzle over the lettuce mixture in the bowl. Toss gently until all leaves are coated.