Thursday, March 15, 2012

Mesclun with Minty Vinaigrette, Toasted Walnuts and Borage Flowers

I tried to grow as much of this salad as I could. The mint, mesclin and borage came from my garden. The rest - of course - came from the store. I'm hoping to be able to grow greens throughout the summer, but it gets terribly hot here. I'll see if I can find some cool corners of the garden in which to coax greens out of the August heat.  

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
Borage flowers
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.


  1. Wow it looks like it just stepped out of a Midsummer Night's Dream!

  2. More updates please! hehe

    also: I want this as a zine! Hope yer healing up from the sea thrashing and congrats on being permanent again.