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Author Notes: Does it seem strange to eat flowers? They’re beautiful and fragile and seem almost sacred. But they’re also delicious. When our CSA had edible flowers as an option this week, my heart leapt. And this simple, delicious, edible bouquet was the result. - Pinch&Swirl
For the basil-chive vinaigrette:
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup Champagne vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
For the salad:
- 1 head butter lettuce, washed and torn into bite sized pieces
- 1/4 cup lightly toasted pine nuts (swirl them in a dry pan over medium heat for 2 or 3 minutes or until fragrant)
- 2 ounces chèvre, crumbled
- 12 or more edible flowers
- Combine all vinaigrette ingredients in a blender except for the olive oil; puree. With blender running, slowly add olive oil. Season to taste with salt and freshly ground black pepper. (You’ll have vinaigrette left over for another use.)
- Place lettuce in a large serving bowl. Drizzle with 1/4 cup or more vinaigrette; toss to coat. Sprinkle with pine nuts and crumbled chèvre. Arrange flowers on top and serve.
- This recipe was entered in the contest for Your Best Spring Alliums
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