Recipe: Spring Salad with Edible Flowers and Cheese
200g mixed spring lettuce, e. g. rocket, sorrel, young dandelion leaves, watercress
200g cheese, diced
3 to 4 tbsp fruit vinegar
1 tbsp lemon juice
1 to 2 tsp honey
2 tbsp grape seed oil
3 tbsp rape seed oil
Edible flowers such as pansies, dandelions and daisies
1 Rip the lettuce into bite-sized pieces and arrange on plates. Add the cheese.
2 To make the dressing, mix together the vinegar, lemon juice, honey and oils and season with salt.
3 Drizzle over the salad and serve garnished with the flowers.