Herb Salad with Yogurt Sauce

Ingredients

• 1 bundle chervil
• 1 bundle chives
• 1 bundle flat-leaf parsley
• 100 g dandelion greens
• 100 g Arugula
• 50 g nasturtium flowers
• 50 g violet and pansy flowers
• 50 g marigold petals
• 2 hard-boiled egg yolks
• 1 cup yogurt
• 1 tsp Mustard
• 1 tbsp estragon vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, rinse, and dry the herbs; if necessary, pluck stems and chop finely.

2. 2.

   Gently wash and pat dry the flowers.

3. 3.

   Mash the hard egg yolks and mix well with salt, pepper, and mustard. Add yogurt and vinegar, whisking until a homogeneous sauce forms.

4. 4.

   Arrange dandelion greens and arugula on a salad plate, top with chives, chervil, and parsley, garnish with flowers, and serve the dressing separately.