“Don’t abandon your creativity
the moment things stop being easy
because that’s the moment when
interesting begins.” – Elizabeth Gilbert, Big Magic
It’s been a week. I’ve got a little one under the weather and some work things that didn’t go my way. << whine whine whine, blah blah blah >> With a to-do list longer than I really care for it to be, this week’s post will be a short one, resting on the laurels and merits of these gorgeous edible wildflowers. Aren’t they lovely? I’ll let them do the talking for me this week, I think. This salad is highly up for interpretation and tweaking, and I do hope you will give it a go. I’ve included the website I use to order the edible flowers below in my recipe, and it’s the best site – so many beautiful choices that it’s tough to decide sometimes.
So, in the name of brevity and that pesky aforementioned to-do list, I’ll leave you with a few more photos and the recipe for what I like to think is the perfect springtime salad. Until next week, friends.
You can give it your best shot, your most valiant effort. Search high. Search low. Leave no stone unturned. But no matter where your search may lead, I am willing to bet that you will never come across a bottled or store-bought salad dressing that in any way rivals one that is made fresh, right at home. This is one kitchen truth that proves its validity time and time again in my own culinary adventuring. Whether it’s a creamy peppercorn ranch, a mouth puckering blue cheese, or a light and sweet vinaigrette, the humble salad dressing (or maybe not so humble) is one food genre that is always better when you DIY. If you have evidence to the contrary, however, I’d love to hear about it. This dressing is fresh and light and goes well with almost any salad. I like to keep a little jar in the fridge for salads, marinades and even as a dipping sauce for crudités and the like.
5 cups baby arugula, washed
1.5 cups edible flowers (I chose pansies and violas here, and I order my flowers from www.gourmetsweetbotanicals.com; you can often find them at Fresh Market and Whole Foods as well)
3 – 4 ounces crumbled farmer’s cheese (you can sub feta or goat cheese if you can’t find)
1/2 red onion, sliced
4 – 5 radishes, thinly sliced
1/2 red apple, thinly sliced (more or less)
Chives (to taste)
for the dressing:
2 tablespoons orange blossom honey
1/4 cup canola or grape seed oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tsp finely chopped basil (optional)
Salt and pepper, to taste
Combine the first 7 ingredients in a large bowl (arugula through chives), arranging as you see fit. You can also arrange the ingredients on individual plates, if you prefer.
For the dressing: Combine the honey, oil, vinegar, Dijon, and basil in a bowl or jar. Shake or whisk to combine and emulsify. Season with salt and pepper to taste. Serve over the salad.