Did you ever wonder what springtime tastes like? Well, try this salad and you will know! Don’t get distracted by the edible flowers either. They bring subtle nuances to the salad that you will appreciate. If you can’t find them or if you are not in the mood to play ‘Algernon’ not to worry… you can skip them if you choose. (But they do make the salad a treat for the eyes as well as the palette.)
Enjoy – Chez
Ingredients
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup extra-virgin olive oil
- 1 bunch flat-leaf parsley, stemmed (about 3 cups)
- 1 bunch fresh basil, stemmed (about 3 cups)
- 1 bunch fresh chives, chopped
- 1 cup arugula leaves
- 1 fennel bulb, halved, cored, and thinly sliced
- Edible flowers, for garnish
Directions
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed.
- With the machine running, gradually add the olive oil until the dressing is smooth and creamy.
- Set aside.
In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. - Toss the salad with enough dressing to coat.
- Sprinkle with edible flowers and serve.
