small head frisée
4 to 6 young leaves of yellow chard
About a dozen organically grown edible flowers such as yellow and blue violas, purple pansies, nasturtiums, yellow calendulas, and red dianthus
To make the dressing: In a small bowl, combine the vinegar, sunflower oil, honey, salt and pepper. Set aside.
To make the salad: Arrange the romaine lettuce, butter lettuce, and chard leaves on a large colorful platter. Separate the flowers into petals, reserving some whole. Sprinkle the greens with flower petals and garnish with the whole blossoms. Bring the salad to the table and let diners dress their own salad. Serves 4.
tangelo and kiwi salad with orange blossoms
This citrus salad is lovely to look at, and the flavors are both familiar yet slightly different. Taste your citrus petals before adding them to the dressing. Expect some bitterness, but if they are very harsh try blossoms from another tree. The point of adding a few citrus blossoms to the dressing is to infuse the tangelo juice with a lovely aroma and to deepen the citrus flavor.
6 medium tangelos, divided, or 3 tangelos and 1 cup (250 ml) of bottled fresh tangerine juice
1 tablespoon fresh lemon juice
5 lemon, tangerine, or orange blossoms, divided
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