Raspberry and Rose Petal Salad

Ingredients

• 300 g mixed leafy greens (e.g., oak leaf, sorrel, dandelion)
• 1 handful edible organic rose petals
• 200 g Raspberries
• 1 handful chervil
• 3 tbsp raspberry vinegar
• 1 tsp Honey
• 4 tbsp grape seed oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash, dry, and trim the leafy greens; if necessary, tear into bite-sized pieces. Arrange the greens, rose petals, and raspberries decoratively on four plates, then sprinkle with torn chervil.

2. 2.

   For the dressing, whisk together raspberry vinegar, 2 tbsp water, honey, and grape seed oil; season with salt and pepper. Drizzle over the salad and serve immediately.