Simple Summer Salad and Rose Mocktail

INGREDIENTS

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

DIRECTIONS

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.

 

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