Spring Salad with Jasmine Flower Vinaigrette

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Spring Salad with Jasmine Flower Vinaigrette

 

 

1 tsp lemon juice

5 jasmine flowers

1 tsp Dijon mustard

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

8 cups home-grown mixed salad leaves (such as baby endive, baby

spinach, baby rocket (arugula), green coral and baby beetroot leaves)

1 cup edible flower blossoms (such as lemon, nasturtium, pansies,

violets, violas and borage)

 

 

1. Place lemon juice, jasmine flowers, mustard, vinegar and oil into a

small bowl. Gently mix to form a creamy dressing (the flavour from the

jasmine flowers will add a touch of sweetness to the vinaigrette).

Cover and refrigerate until ready to use.

 

2. Wash and dry salad leaves then tear into bite-sized pieces. Remove

stems and then wash flowers gently. Just before serving, whisk

dressing then drizzle over salad leaves. Toss to combine then sprinkle

with flowers and serve.

 

 

Serves 6.