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Spring Blossom Salad with Champagne Vinaigrette

Spring Blossom Salad with Champagne Vinaigrette
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Dressing
  1. 1 cup Extra Virgin Olive Oil
  2. 1/2 cup Kimberley California Organic Champagne Wine Vinegar
  3. 2 Tbsp. Dijon mustard
  4. 2 Tbsp. Honey
  5. 2 Tbsp. Sugar
  6. 3 cloves Garlic
  7. 1/2 tsp. Pepper
Salad
  1. 1/2 lb. Spring Mix
  2. 1 oz. Asian Micro Greens
  3. 1/4 lb. Radishes, thinly sliced
  4. 6 oz. English Peas, shelled
  5. 1 bunch Red Carrots, halved and sliced
Garnish
  1. 1 package Edible Flowers
Instructions
  1. Combine dressing ingredients in blender. Toss salad with enough dressing to coat. Arrange on four plates and garnish with edible flowers. Serves four.
Newcastle Produce https://newcastleproduce.com/