Edible flowers are often sold as an assortment. Taste each bloom individually to see if you like it — some are more peppery than others. Make sure your flowers are labeled as edible when you buy them.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon chardonnay vinegar
- 1 teaspoon dijon mustard
- 3 tablespoons toasted walnut oil
- 6 cups torn red leaf lettuce
- 2 red Belgian endives, leaves separated
- 2 cups sliced strawberries
- 1/3 cup chopped fresh chives
- 1/4 cup finely chopped toasted walnuts
- Kosher salt and freshly ground pepper
- Edible flowers, for garnish
Instructions
- Whisk the vinegar and mustard in a large bowl. Gradually whisk in the walnut oil until smooth.
- Add the lettuce, endive, strawberries, chives and walnuts to the vinaigrette. Season with salt and pepper and toss. Top with edible flowers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 120 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 277 mg |