Spring Blossom Salad with Champagne Vinaigrette

Spring Blossom Salad with Champagne Vinaigrette

2016-02-16 13:24:46

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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.

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