June 3, 2010

Mixed Salad with Edible Flowers

Nasturtiums, pancies, and marigolds are all edible flowers. It is great served with other greens, such as arugula, or frisée lettuce tossed with a simple dressing.
1 small bunch frisée lettuce
4 ozs arugula
fresh tarragon sprigs
fresh chives
½ cup freshly picked flowers (nasturtiums or marigolds)
3 Tbsp. extra virgin olive oil
1 Tbsp. red wine winegar
½ tsp. French Dijon mustard
1 tsp. garlic, minced
pinch of sugar or ½ tsp. honey
1. Wash and drained salad greens and flowers. Toss it in a large mixing bowl. In a another bowl mix all the ingredients for the dressing and serve it on the side with the salad.

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