Leafy Salad with Raspberry Vinaigrette

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  • Gluten Free Recipe
  • Gluten Free Recipe

  • Read here for more information about which blooms are edible, 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

  1. Blend together Raspberries fruit preserve, vinegar, lemon juice, mustard and salt
  2. Whisk in the olive oil
  3. Allow flavours to infuse for two hours
  4. Toss salad greens and layer into a serving dish
  5. Sprinkle with flowers, hazelnuts and feta
  6. Whisk dressing and drizzle over salad to serve
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