Baby Greens Salad With Asparagus, Sweet Amaranth & Green Garlic Dressing

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1/4 cup amaranth grain (or other whole grain)

3/4 cups stock or water

1/2 pound asparagus, trimmed to bite-size (or green beans, sliced summer squash, etc.)

1 tablespoon nut oil (or olive oil)

sea salt

1 tablespoon olive oil

1/4 cup currants

1/2 medium purple onion, finely chopped

Tender greens (lettuce, spinach, arugula, baby kale, chard, beet greens, etc.) to fill a medium-sized salad bowl

Handful sprouts

2 tablespoons toasted sesame seeds

1/2 cup edible flower petals

For the dressing:

1/3 cup olive oil

3 tablespoons lemon juice

1 stalk green garlic

pinch cayenne

one-finger pinch sea salt

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