Flower-Filled Mesclun Salad
from Sandra Keros of Healthy Focus
This recipe was demonstrated at CUESA's Market to Table programs on May 10, 2008.
Serves 4
INGREDIENTS:
3/4 cup chopped walnuts, toasted
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice or fruit-infused balsamic vinegar
1 teaspoon maple syrup or agave nectar
Unrefined sea salt and freshly ground pepper, to taste
5 ounces mesclun (about 8 cups)
6 ounces soft, fresh goat cheese, crumbled
3 strawberries, hulled and thinly sliced
Edible flowers for garnish, such as pansies, nasturtiums and chive blossoms
REPARATION:
- Toast walnuts in a medium-hot sauté pan until fragrant. Take off the heat and keep warm in the pan until ready to serve.
- Whisk together in a small bowl olive oil, lemon juice or vinegar, and maple syrup or agave nectar. Season with salt and pepper.
- Add mesclun to dressing and toss to coat. Divide mesclun among four salad plates and garnish with walnuts, goat cheese and strawberries. Season with additional salt and pepper. Place edible flowers, either on top of the salad or around the plate. Serve immediately.