This salad comes “in season” the end of July when you can get both fresh corn and blueberries at the farmer’s market! Then pick your spring blossoms before they finally surrender to the summer heat and add them for a special touch. Save any white wine past its prime for the salad dressing.
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3 heads romaine lettuce
2 ears of corn
1 cucumber sliced, quartered
1 c. blueberries
1/2 c. pecan halves
1/4 c. red onion, chopped
edible flowers
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Cook ears of corn, let cool and cut from cob. Wash and chop lettuce. Add all other ingredients finally garnishing with edible flowers such as violas or pansies.
Serves 3-4.

White Wine Poppyseed Dressing:
1/2 c. olive oil
1/4 c. white wine
2 tbsp. sugar
1 tsp. poppy seeds
1/2 tsp. salt
1/2 tsp. onion powder