Salad of Mustard Greens and Avacado Recipe

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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad 2005 Sauvignon Blanc 2005 Glissando	Salad of Mustard Greens and Avacado
	Spring is heralded in the Russian River Valley by the blooming of the wild mustard. Mustard is not native to California, but to the Mediterranean region. Legend has it that when the padres established the first mission chain from southern California up to Sonoma, they carried a sack of mustard seed and sprinkled it along their route (later called El Camino Real) so when they returned in the spring the blooming mustard would show them the way back. As children we picked mustard greens every spring. (Our sensible parents thought the best place for children to be was outdoors in the fresh air and encouraged us to explore Sonoma County by finding "chores" for us to do if we were sitting around the house listening to the radio or [later] watching television.) 1 pound of mustard greens 2 tablespoons brown sugar 1/3 cup cider vinegar 1/2 teaspoon Worcestershire sauce 1 tablespoons oil 1/4 teaspoon salt pepper 1 avocado
	Wash mustard greens, remove stems and cut into strips. Combine vinegar, sugar, oil, sauce, and salt. Bring to a boil and pour over greens. Toss the greens. Cut up avocado and toss with greens. Correct seasonings. *Enjoy with our 2005 Sauvignon Blanc.*

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