With spring, it's time to turn over — and eat — a new leaf.

Think tender, sweet spinach; vibrant, earthy kale; frilly, peppery arugula; bright-stemmed chard; astringent dandelion greens — all the glorious green leaves of spring. From cool jade to deep jungly green, they're vibrant in color, flavor and nutrients.

If you knew there was a pill that was anti-inflammatory and immunity enhancing, rich in vitamins C and A, iron, calcium, folate and a wealth of antioxidants, you'd pop it at once.

Spring greens have all that plus all kinds of phytochemical majesty and mystery.

They also contain fiber, as much, if not more, than the packaged, processed foods that boast of their fiber content.

The tender, new greens need very little. Enjoy their freshness by tossing new leaves with other vegetables, fruits, nuts, beans or whole grains.

Think of spring greens as your golden — and green — opportunity to commune with spring, with tenderness and the fresh, local abundance at your farmers market.

It's officially spring, so celebrate with all the lovely leafy greens of the season.

Tender, sweet spring leaves, tart, crunchy Granny Smith apples and the gently licorice flavor of crisp fennel combine for a significant salad that’s a symphony of textures, delivering the cheering taste of spring in every bite.Makes 6 to 8 servings.1/3 cup walnuts, coarsely chopped¼ cup olive oil or walnut oil1 tablespoon apple cider vinegar2 tablespoons prepared Dijon mustard1 tablespoon agave or honey1 large bulb fresh organic fennel (or 2 small), thinly sliced, long stems and fronds reserved for another use2 bunches fresh organic spinach, kale, arugula or other tender spring greens torn into bite-sized bits1 Granny Smith apple or other tart apple, sliced thin½ teaspoon crushed fennel seeds (optional)Sea salt and freshly ground pepperPreheat oven to 375 degrees.Pour chopped walnuts in a shallow baking dish and roast for 8 to 10 minutes, until walnuts darken and crisp and smell rich and buttery. Remove the walnuts from the oven and set aside to cool.Meanwhile, whisk together in a small bowl the olive or walnut oil, apple cider vinegar, mustard and agave or honey.In a large salad bowl, toss together spinach or other spring greens and thinly sliced fennel. Add half the dressing and toss gently.Scatter the thin slices of apple and roasted walnuts on top. Drizzle some or all of remaining dressing over all. Toss again.Sprinkle in fennel seeds (if using) and salt and pepper to taste.