Flower Salad with Champagne Vinaigrette
 
Prep time
Total time
 
Recipe By:
Serves: 4 servings
Ingredients
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons Champagne vinegar vinegar
  • 1 tablespoon Dijon mustard
  • ΒΌ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  • Assorted organically grown edible flowers, nasturtium leaves, herbs, or baby salad greens
Instructions
  1. Place the shallot, vinegar, mustard, salt, and pepper in a medium-size mixing bowl. Whisk to combine, and let sit for 5 minutes to mellow out the shallot.
  2. Whisk the olive oil in with a slow, steady stream. Continue whisking until the oil is emulsified with the vinegar or citrus. Taste and adjust seasoning. Is the oil/vinegar ratio balanced? Is there enough salt?
  3. Arrange flowers and leaves in bowls and lightly drizzle with vinaigrette.
  4. Serve immediately.
Recipe by The Gardener Cook at https://www.thegardenercook.com/flower-salad/