- 4 teaspoons fresh lemon juice
- 4 teaspoons walnut oil
- Salt and freshly ground pepper
- 6 cups chickweed leaves and tender stems (about 6 ounces)
- Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with salt and pepper. Add the chickweed, toss until evenly dressed and serve at once.
A light, snappy red with a peppery quality and oak-free finish like a French Sancerre Rouge would pair nicely.