FIELD GREEN SALAD WITH WILDFLOWER HONEY-BLACKBERRY VINAIGRETTE
- 1/4 .25 .25cup CUP_USVolumeblackberry vinegar
- 1 1 1tablespoon TABLESPOON_USVolumewildflower honey or other honey
- 1 1 1tablespoon TABLESPOON_USVolumechopped fresh parsley
- 1 1 1tablespoon TABLESPOON_USVolumechopped fresh chervil
- 1 1 1teaspoon TEASPOON_USVolumeminced shallots
- Freshly ground black pepper
- 1/4 .25 .25cup CUP_USVolumehazelnut oil
- 1/2 .5 .5cup CUP_USVolumealmond oil
- 1 1 1pound POUNDWeightmixed baby greens
- 1 1 1cup CUP_USVolumeedible flowers
- First, prepare the vinaigrette: In a small bowl, combine the vinegar, honey, parsley, chervil, shallots, and salt and pepper to taste. Whisk together until well blended. Whisking continuously, slowly pour in the almond and hazelnut oils to form a thick emulsion. Set aside.
- In a serving bowl, toss together the field greens and edible flowers, lightly seasoning the mixture with salt and pepper. Toss with enough of the dressing to coat the leaves and flour lightly. Mound the mixture on chilled salad plates and serve immediately.
A springtime walk through Rocky Mountain meadows while I was filming a trout-fishing episode for my Food Network TV show inspired me to create this beautiful salad. Look for small containers of ready-to-use, pesticide-free edible flowers in the produce-section of well-stocked supermarkets and in farmers' markets; do not use any from your garden, unless you are absolutely certain they are safe to eat and free from chemicals. For another great, light salad recipe, see the Spring Salad on page 193 of my book Modern French Cooking for the American Kitchen (click here to learn more about the book and how you can buy it at a special bargain price from Amazon.com).