Herbed Egg Crepes with Ricotta and Spring Salad

Ingredients

• 6 eggs
• 1/4 cup (2 fl. oz./60 ml) milk
• 4 green onions, minced
• 1/2 cup (3/4 oz./20 g) mixed fresh herbs, such as flat-leaf parsley, thyme and tarragon, minced
• Kosher salt and freshly ground pepper
• 1 tsp. olive oil, plus more as needed
• 1 cup (8 oz./250 g) whole-milk ricotta cheese
• 3 green onions, minced
• 3 Tbs. finely grated pecorino romano cheese
• 2 tsp. minced fresh thyme
• 1/4 cup (2 fl. oz./60 ml) olive oil, plus more as needed
• Kosher salt and freshly ground pepper
• 1 Tbs. fresh lemon juice
• 1 tsp. gluten-free Dijon mustard
• 3 cups (3 oz./90 g) baby kale or mixed greens
• 6 radishes, thinly sliced
• 1/4 cup (1 oz./30 g) coarsely chopped toasted and salted pistachios or toasted almonds or pine nuts

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