Suzanne Taylor's Nettle Frittata with Wild Spring Salad and Citrus Herb Dressing

Garlic Oil:

4 cloves garlic

1 cup extra-virgin olive oil 

Nettle Frittata:

1/2 cup half-and-half

10 large eggs, beaten 

4 sprigs thyme

1 clove garlic, minced 

Kosher salt

6 ounces stinging nettles or Swiss chard 

2 tablespoons extra-virgin olive oil 

2 small spring onions, sliced diagonally into 1/4-inch slices 

2 pounds red creamer potatoes, peeled, boiled and sliced into 1/4-inch slices 

2 cups shredded Cheddar 

2 cups loosely packed baby spinach 

6 thin asparagus spears, blanched 

1 pound plum tomatoes, sliced into 1/4-inch slices 

1/2 cup grated Parmesan 

Wild Spring Salad and Citrus Herb Dressing:

1 teaspoon finely diced shallots

1 teaspoon chopped fresh tarragon 

1 teaspoon chopped fresh thyme 

1/2 teaspoon kosher salt 

Juice of 1 meyer lemon 

Juice of 1 lime 

Juice of 1 navel orange 

1/2 cup extra-virgin olive oil 

1 cup miner's lettuce, cleaned (about 4 ounces) 

1 cup wild sorrel, cleaned (about 4 ounces) 

1 cup watercress, cleaned (about 4 ounces 

One 5-ounce bag spring mix salad greens