Herb Salad with Edible Flowers

Ingredients

• 120 g mixed herbs (e.g., young dandelion, arugula, watercress, sorrel, wild garlic)
• 1 handful chopped herbs (e.g., dill, tarragon, chives)
• 1 handful edible flowers (e.g., nasturtium, violet, pansy, borage, marigold…)
• 2 tbsp white wine vinegar
• 0.5 tsp mustard
• 1 pinch sugar
• Salt
• Pepper (freshly ground)
• 4 tbsp germination oil

Instructions

1. 1.

   Select wild herbs, wash, dry spin and tear into bite‑size pieces. Mix the wild herbs with the chopped herbs.

2. 2.

   Whisk vinegar, mustard, sugar, salt and pepper; fold in the oil and taste.

3. 3.

   Toss the salad with the vinaigrette. Plate. Gently rinse the flowers, shake off excess water, and use them to decorate the salad.