S! GF, V, V2
Wash, hull, pat dry, and slice 2 cups (1 pint) of strawberries.
Wash and chop 1/2 lb. lettuce.
Wash and chop 1/2 lb. beet greens, chard or spinach.
Mix together lettuce, beet greens or chard or spinach, and rose petals, if using. Toss with a sprinkling of apple cider vinegar, olive oil, salt and pepper.
Wash and mince a handful of parsley
Cheese: Mash 6 oz. soft goat cheese with lemon balm or parsley, 1 TB warm water, 1 TB rosewater (optional) and a pinch of coarsely ground black pepper.
Bean: Whisk together 2 TB olive oil, 2 TB rosewater (optional), 1 TB apple cider vinegar, lemon balm or parsley, 1/4 tsp. salt, a pinch of coarsely ground black pepper. Toss dressing with 2 cups drained and rinsed fava or cannellini beans (or 1 15-oz can drained and rinsed). Slightly mash some of the beans.
Split and toast 4 traditional or gluten free buns, or slice a warmed baguette down the center, or warm 4 traditional or gluten free wrap breads.
Layer cheese spread or beans, strawberries, and greens mixture in sandwich.
Top with bun, or slice baguette into sections, or roll wraps and cut in half.