Strawberry-Endive Salad with Edible Flowers

2014-06-16
  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 20m
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Ingredients

  • 1 tablespoon chardonnay vinegar
  • 1 teaspoon dijon mustard
  • 3 tablespoons toasted walnut oil
  • 6 cups torn red leaf lettuce
  • 2 red Belgian endives, leaves separated
  • 2 cups sliced strawberries
  • 1/3 cup chopped fresh chives
  • 1/4 cup finely chopped toasted walnuts
  • Kosher salt and freshly ground pepper
  • Edible flowers, for garnish

Method

Step 1

Whisk the vinegar and mustard in a large bowl. Gradually whisk in the walnut oil until smooth.

Step 2

Add the lettuce, endive, strawberries, chives and walnuts to the vinaigrette. Season with salt and pepper and toss. Top with edible flowers.

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