Summer Salad with Tea Vinaigrette

Despite a bright, seasonally-driven summer salad course, The Cup of Tea and Thistle & Bee honey marry to make a requested vinaigrette year-round.

Serves 4

1 bag spring mixed greens (i.e. baby spinach, kale, and/or butter lettuce)

1 handful radishes, washed and thinly sliced

1/2 cup raspberries

1/2 cup feta cheese


1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon Thistle & Bee honey

1 tablespoon steeped My Cup of Tea black tea

3 tablespoons good olive oil

1/4 teaspoon salt

Black pepper, to taste

Place mixed greens in a large serving bowl. Whisk all dressing ingredients until combined. Taste and adjust seasonings accordingly. When ready to serve, pour dressing over greens and toss well to combine. Transfer dressed greens to four individual bowls. Top with raspberries, radishes, and feta cheese.