Recipe - Mesclun Salad With Vinaigrette

1/3 pound Tender young greens Edible
flowers; such as
nasturtiums

VINAIGRETTE
2 tablespoon Coldpressed safflower oil
2 tablespoon Red wine vinegar
2 tablespoon Sparkling mineral water
1 One half tablespoon Lime juice
1 tablespoon Dijon mustard
2 tablespoon Minced shallots
1 pn Sugar
Salt and pepper to taste

Refreshing and light. Add a little interest to the salad plate with a
sprinkle of an edible flower or two.

In a small bowl, whisk together the ingredients. Cover tightly and chill in
the refrigerator for at least an hour before serving. Wash and dry greens.
Toss with vinaigrette, and to make it extraspecial, add edible flower
petals like roses or nasturtiums!

http://alethea.ukc.ac.uk/SU/Postgrad/newsletter/issue2/food.html

Posted to recipeludigest by LSHW shusky@erols.com on Feb 10, 1998