This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers is as close to sublime as food gets! Nasturtium is one of my favorite eatable flowers. This spring I made sure to plant an entire pack of nasturtium seeds so that I would have enough blossoms to use in salads and appetizers. They make the plate such a delight!
12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbsp walnut or olive oil
2 Tbsp raspberry vinegar
1 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbsp finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium
(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)
Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar). Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.
Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.
