Mixed Green Salad with Nasturtium Vinaigrette
Serves 8
30 minutes or fewer
Salad is the simplest way to enjoy the beauty and flavor of edible flowers. The vinaigrette in this recipe goes light on the mustard to compensate for the peppery flavor of nasturtiums.
- ½ cup olive oil
- 2 Tbs. champagne vinegar
- ¼ tsp. Dijon mustard
- ¼ cup finely chopped nasturtium petals
- 16 cups mixed spring salad greens
- Assorted edible flower petals such as nasturtium, marigold, geranium, and/or begonia, for garnish
at a glance
