Wild arugula & pansy salad
Servings 4 servings
Ingredients
- 4 cups of wild arugula rinsed
- 1/4 cup of red onion thinly sliced (I suggest using a mandoline here)
- 1/4 cup of radishes left whole or sliced depending on size
- 1 honeycrisp apple thinly sliced (use a mandoline here as well)
- 1/4 cup of sunflower seeds
- a handful of edible flowers I used pansys here
- a handful of torn basil
- For the basil orange-blossom honey dressing
- 1 shallot
- 2 tbsp of orangeblossom honey
- 1 tsp of dijon mustard
- 3 tbsp of apple cider vineagar
- 1/4 of good high quality, olive oil
- 3 tbsp of basil chiffonade (thinly sliced)
- 1/2 tsp of salt
- 1/4 tsp of fresh black pepper
Instructions
- In a serving bowl of your choice, add four cups of wild arugula.
- Creating a pattern, or presentation of your choice, carefully add the sliced red onions, sliced apples, radishes and torn basil. Sprinkle the sunflower seeds directly on top
- To make the dressing
- In a blender, add shallot, orange blossom honey, mustard, apple cider vinegar, olive oil, salt/pepper. Blend on medium speed for 20-30 seconds. Taste and adjust seasoning. Add in basil and mix on low for 10 seconds (just to incorporate, don't want to bruise the basil). Pour into a glass container and store in your fridge for up to one week.
- To finish salad, delicately drizzle 4-5 tbsp of dressing over salad. Garnish with edible flower. Serve and enjoy!