This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.
Rinse and dry wood violets and miner's lettuce and place into a large mixing bowl. Add shallot to a medium sized bowl and cover with champagne vinegar, sit for an hour. Add cracked black pepper, elderflower syrup and salt and whisk. Slowly whisk in olive oil.
Prepare tempura batter according to instructions. Lightly batter and fry morels in hot canola oil until golden brown, approximately 3-5 minutes.
Toss greens and morels with vinaigrette and serve.