Wild Herb Salad with Edible Flowers and Eggs

Ingredients

• 150 g mixed wild herbs (e.g., young dandelion, arugula, watercress, sorrel, wild garlic)
• 1 handful of sprouts (e.g., radish, mustard, cress)
• 1 handful chopped herbs (e.g., dill, tarragon and chives)
• 4 hard‑boiled eggs
• 1 handful edible flowers (e.g., nasturtium, violet, pansy, borage)
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 0.5 tsp mustard
• 1 pinch sugar
• Salt
• ground pepper
• 4 tbsp germ oil

Instructions

1. 1.

   Rinse the wild herbs, wash, dry by spinning and tear into bite‑sized pieces. Rinse the sprouts under cold water and drain. Mix the wild herbs with the chopped herbs.

2. 2.

   Whisk vinegar, mustard, sugar, 2–3 tbsp water, salt and pepper; stir in the oil and taste.

3. 3.

   Toss the salad with the vinaigrette. Plate. Peel and quarter the eggs. Season with salt and pepper and place on top of the salad. Gently wash the flowers, shake off excess water and garnish the salad with them.