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Leafy Salad with Raspberry Vinaigrette
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how to prepare them and more edible flower recipes.
INGREDIENTS
- 3 Tbsp Barker's Raspberries fruit preserve
- 2 Tbsp malt vinegar
- 2 Tbsp lemon juice
- 1 tsp wholegrain mustard
- ¼ tsp salt
- 1/2 cup extra virgin olive oil
- 6 cups mixed salad leaves
- ½ cup mixed edible flowers such as borage, nasturtiums and pansies
- 120g feta, crumbled (optional)
- 1/3 cup toasted, skinned hazelnuts, roughly chopped
METHOD
- Blend together Raspberries fruit preserve, vinegar, lemon juice, mustard and salt
- Whisk in the olive oil
- Allow flavours to infuse for two hours
- Toss salad greens and layer into a serving dish
- Sprinkle with flowers, hazelnuts and feta
- Whisk dressing and drizzle over salad to serve
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