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Spring salad with jasmine flower vinaigrette
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Ingredients:
  • 5.30 gm lemon juice
  • 5 jasmine flowers
  • 5.90 gm Dijon mustard
  • 60.00 ml apple cider vinegar
  • 56.88 gm extra virgin olive oil
  • 2000.00 ml home-grown mixed salad leaves (such as baby endive, baby spinach, baby rocket, coral green and baby beetroot leaves)
  • 250.00 ml edible flower blossoms (such as lemon, nasturtium, pansies, violets, violas and borage)
Instructions:
  • Combine lemon juice, jasmine flowers, mustard, vinegar, and oil in a small bowl. Mix gently until a creamy dressing forms, with the jasmine flowers imparting a hint of sweetness. Refrigerate the dressing until ready to use.
  • Clean and dry salad leaves and tear into bite-sized pieces. Remove stems from flowers and gently wash. Just before serving, whisk dressing and drizzle over salad leaves. Toss to combine, sprinkle with flowers, and serve.

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