One of our favorite appetizers to celebrate the change of seasons, this light, flavorful spring salad recipe captures the ethereal nature of our first spring harvest in Jordan garden with fava greens, fragrant tree blossoms and young green almonds. The grilled onion flavors, salty Spanish ham and herbal vinaigrette highlight the bright acidity in Jordan Chardonnay.



Preheat grill to medium high. Prepare an ice bath. Whisk all vinaigrette ingredients in a nonreactive bowl; season to taste with salt and pepper. In a separate bowl, toss the spring onions and 2 tablespoons of the vinaigrette; set aside.

In a one gallon pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. While water is coming to a boil, grill spring onions on all sides, then shock them in the prepared ice bath, drain, pat dry with paper towels and reserve. Add peas to the boiling water. Cook for one minute and repeat ice bath procedure. Return water to a boil and repeat with the green almonds.

Place quail eggs in a small pot, fill with 2 cups of cool water and bring to a boil, cover pot and remove from heat. Allow eggs to continue to cook three minutes. Chill eggs in the ice bath, then carefully peel and cut into halves.

In a nonreactive bowl, combine all recipe components, season and gently toss. Arrange spring salad onto six chilled plates and garnish with pea tendrils and fava blossoms.