Impress your guests with this chef-inspired flower and herb salad, bursting with fresh flavors and vibrant colors.
Flower and Herb Salad with Lemon Vinaigrette
Ingredients: Batavia, watercress, quail eggs, pancetta, chives, arugula, baby spinach, chamomile, chervil, burnet, Scotch broom, pansy, geranium.
Instructions: Wash and spin-dry the greens and herbs. Gently wipe the flowers clean. Hard-boil the quail eggs and fry the pancetta until crisp.
Arrange artfully on a flat platter and drizzle with lemon vinaigrette for a refreshing finish.
