5 cups baby arugula, washed
1.5 cups edible flowers
3 – 4 ounces crumbled farmer’s cheese (you can sub feta or goat cheese if you can’t find)
1/2 red onion, sliced
4 – 5 radishes, thinly sliced
1/2 red apple, thinly sliced (more or less)
Chives (to taste)
for the dressing:
2 tablespoons orange blossom honey
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tsp finely chopped basil (optional)
Salt and pepper, to taste
Combine the first 7 ingredients in a large bowl (arugula through chives), arranging as you see fit. You can also arrange the ingredients on individual plates.
For the dressing: Combine the honey, oil, vinegar, Dijon and basil in a bowl or jar. Shake or whisk to fully incorporate and emulsify. Season with salt and pepper to taste. Pour over the salad and toss before serving.
Seasonal Mocktail: Heart-opening Cooler
- Handful of fresh raspberries or 1 ½ oz. raspberry purée
- 1 T. local honey
- ½ oz. Rose Petal Shrub
- Squeezed lime juice (1/4 of a fresh lime)
Muddle fresh raspberries, then add honey, Rose Petal Shrub and lime juice. Shake vigorously with ice, then strain and enjoy. Boost your cooler with 1 ½ oz. of seltzer, strong brewed green tea, tequila, vodka or bourbon.