Surprising Salad With Mixed Herbs and Flower Petals

Serves: 4

The aromas and colors from the herbs and flowers make this salad as attractive as it is delicious.

Ingredients

Nutrient note Frisée has a mildly bitter taste that is the perfect counterpoint to the delicate flavor of butterhead lettuce. Together, they provide a folate boost for your immune system.

Dressing
1/2 cup raspberry vinegar
3 tablespoons finely chopped shallots
1 1/2 tablespoons honey
1/2 cup olive oil
Salt and pepper

Salad
2 heads butterhead lettuce, torn into bite-sized pieces
3 cups frisée, torn into bite-sized pieces
1 1/4 cups mixed fresh herbs (such as parsley, chervil, tarragon, dill leaves, chopped chives and chopped basil)
3/4 cup edible flower petals (such as marigolds, roses, nasturtiums and pansies)
Salt and pepper
1 1/2 ounces soft, fresh goat cheese

Directions

For dressing
In a large bowl, whisk first 3 ingredients to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made up to 1 day ahead. Cover; refrigerate. Re-whisk before using.)

For salad
Toss butterhead lettuce, frisée, 1 cup herbs and 1/2 cup flower petals in another large bowl with enough vinaigrette to coat. Season to taste with salt and pepper.

Mound salad in center of large plates. Crumble goat cheese over salad. Sprinkle with remaining herbs and flowers.