Mesclun with Minty Vinaigrette, Toasted Walnuts and Borage Flowers
Ingredients
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
Directions
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.
Notes
Adding crumbled chevre might be a nice addition to this salad.
Wow it looks like it just stepped out of a Midsummer Night's Dream!
ReplyDeleteMore updates please! hehe
ReplyDeletealso: I want this as a zine! Hope yer healing up from the sea thrashing and congrats on being permanent again.