Remember when I made Quick Pickled Ramps a while back? Well, they kind of got pushed to the back of the fridge and I forgot about them. But as I found myself digging around to make a salad for lunch, I remembered that they were there and decided to experiment with them. I whisked some of the pickling liquid with a really nice olive oil and seasoned it with freshly cracked black pepper. It made a really nice and tangy vinaigrette. I piled up some baby kale, cucumber, radishes and a few of the pickled ramps and drizzled the vinaigrette on top. The result was a really nice salad – something different from my typical balsamic and oil dressing. Yum!