Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 Spring Salad with Jasmine Flower Vinaigrette A very pretty salad. 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, coral green 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. 3. Just before serving, whisk dressing then drizzle over salad leaves. Toss to combine then sprinkle with flowers and serve. Serves 6. Quote Link to comment Share on other sites More sharing options...
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