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Field Green Salad with Wildflower Honey-Blackberry Vinaigrette

Wildflower Honey-Blackberry Vinaigrette
1/4 cup
blackberry vinegar
1 tablespoon
wildflower honey or other honey
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh chervil
1 teaspoon
minced shallots
Freshly ground black pepper
1/4 cup
Hazelnut oil
1/2 cup
almond oil
1 pound
mixed baby greens
1 cup
edible flowers
  1. 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.  
  2. 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.
Average: 1.5 (2 votes)

About this Recipe

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

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