Wild Greens & Blue Cheese Salad

🌿 The Forgotten Wisdom of Wild Greens 🌿

Foraging wild greens and foods is more than just a skill—it's a profound act of resilience, independence, and connection to God’s creation. These wild plants, often labeled as “weeds,” are some of the most powerful medicine you can find. Bursting with nutrients, they put store-bought vegetables to shame. And here’s the beautiful truth: the plants we need most often grow right under our noses, in our backyards, gardens, and along untamed paths.

Yet somewhere along the way, this sacred knowledge was lost. Society’s systems have made us dependent, feeding us convenience and control instead of truth and freedom. Many see wild greens as a symbol of poverty, famine, or war, but I believe they are keys to freedom—on physical, mental, and spiritual levels.

It’s no wonder people find the taste of wild greens bitter and unpalatable. Ultra-processed foods, loaded with artificial flavors, have dulled their senses and destroyed their gut microbiomes. Their bodies are crying out for true nourishment, but they can’t hear it through the noise of the modern diet. What a heartbreaking reality.

But I pray for a restoration of this wisdom—for these God-given foods (Genesis 1:29) to be honored, respected, and loved once more. Foraging is a way to reconnect with the earth, with our own nature, and ultimately, with God.

Anyways, here's the recipe:

Ingredients

For the salad:

• 1 large handful arugula (wild or regular)
• 1 large handful mixed bitter greens (escarole, radicchio, or wild greens like chickweed, dandelion)
• 1 large handful of mixed lettuces
• 1 small bulb fennel, thinly sliced, plus fronds for greens base
• 1/4 red onion, thinly sliced
• 1-2 sweet or sour apples, thinly sliced
• Handful of walnuts, roughly crushed
• Vegan blue cheese (store-bought or homemade)
• Optional: chervil, parsley, chives…
• Optional: edible flowers for garnish

For the French vinaigrette:

• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1-2 tablespoons almond butter
• Juice of 1 large lemon
• 1-2 tablespoons apple cider vinegar
• Salt and freshly cracked pepper to taste
• Water as needed

Instructions

1. Wash and thoroughly dry all greens, then tear into bite-sized pieces
2. Using a mandolin or sharp knife, thinly slice the fennel, red onion, and apples
3. In a large bowl, combine all prepared vegetables and greens
4. For the dressing, whisk together honey, mustard, almond butter, lemon juice, vinegar, salt, and pepper until emulsified. Add water if needed to thin
5. Toss most of the dressing with the salad mixture, reserving some for drizzling
6. Plate the dressed salad and top with:

• Crushed walnuts
• Crumbled vegan blue cheese
• Fresh herbs (chervil, parsley, or chives)
• Fennel fronds
• Edible flowers (optional)

1. Drizzle with remaining dressing and serve immediately

Optional: Homemade Vegan Blue Cheese

Here’s a quick version of a cashew cheese at home:

1. Blend 2 cups cashews with 1 cup water until smooth
2. Add 1 capsule of vegab probiotics and a generous pinch of salt (optionally, if you want, ferment it with a culture of Penicillium roquefortii mold to make blue cheese)
3. Season with white/black pepper, nutritional yeast, garlic and onion powder
4. Leave at room temperature overnight
5. Refrigerate for several days to develop stronger flavor
6. Optionally, you can cure this mixture for several weeks. Simply shape it with a metal ring, and then cure it by dusting the outside with salt, and letting it air dry in the fridge over a bamboo sushi mat, and turning it over every day, for a week, and then if you want the blue mold to grow, put it into an air tight container for a few weeks.