Salad with Edible Blossoms

By maredan

Ingredients

• 2 * 2 tablespoons raspberry vinegar
• 1 * 1 teaspoon Dijon mustard
• 1 * 1 teaspoon honey
• 1/2 * 1/2 cup peanut or grapeseed oil
• * Salt and pepper
• 6 * 6 large handfuls of mixed greens, including rocket, radichio, etc…
• 6 * 6 nasturtium blossoms (de-earwigged, if necessary)

Details

Servings 6

Preparation

Step 1

Directions

1. Whisk together the vinegar, mustard, and honey with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries.
2. Put all the ingredients except the salt and pepper in the blender. Purée into a smooth red dressing. Taste, and season with salt and pepper. Makes about 1/2 cup/125 ml.
3. Mix the vinaigrette. Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.