Salad with spicy blue cheese, nuts and edible flowers

Ingredients

• 4 handfuls mixed leafy salad (e.g., Lollo Bionda, Swiss chard, iceberg)
• 40 g edible flowers (e.g., pansies, dandelion)
• 150 g blue cheese (e.g., Roquefort)
• 1 Red Onion
• 150 g pecan nuts
• 3 tbsp olive oil
• 2 tbsp honey
• 4 tbsp white wine vinegar
• 2 tbsp apple juice
• Salt
• Pepper

Instructions

1. 1.

   Clean, rinse, dry and tear the salad into larger pieces. Remove edible flowers and arrange with the salad on plates.

2. 2.

   Cut the blue cheese into cubes and scatter over the salad. Peel the onion and slice very thinly lengthwise.