Pickled Wild Onions with Honey and Wild Rosemary
Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Skenes pickles and serves alongside house-made rabbit terrine. The garnish: wild rosemary blossoms and fried foraged greens--chickweed, oxalis, miner's lettuce. The recipe here is a simplified version.
Slideshow:More Pickled Vegetables