Mesclun with Minty Vinaigrette, Toasted Walnuts and Borage Flowers
Mesclun, washed and spun
Walnuts, toasted and chopped
5 fresh mint leaves
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon stone ground mustard
½ teaspoon packed golden brown sugar
salt and paper to taste
1) Blend the mint leaves, olive oil, balsamic vinegar, mustard and brown sugar. Add water if the emulsion is a little thick. One tablespoon may do. Add salt and pepper to taste.
2) Toss the greens with the vinaigrette, then sprinkle with borage flowers and walnuts.
Adding crumbled chevre might be a nice addition to this salad.