Flower salad

Summer season is the season of carefree, even on the plate. The salad of flowers and cheese morsels shouldn't be solely stunning to have a look at, however, it's also significantly tasty.

Components

Appetizer For four individuals

200 g of combined salad, eg. with rocket

2 small carrots

1 bunch of chives

5 tablespoons of olive oil

three tablespoons of white balsamic vinegar

1 teaspoon of grainy mustard

1 teaspoon of liquid flower honey

salt

pepper

edible flowers, eg. marigold, cornflower, borage

10 g of radish sprouts

Bites of contemporary goat cheese

160 g of contemporary goat cheese

ca. three tablespoons of chive flowers

The way to proceed

Preparation:

ca. 20 minutes

For the bites of contemporary goat cheese, kind balls by rolling approx. 1 teaspoon of cheese per morsel. Take away the chive flowers from the stems and place them on a plate. Cross the cheese balls within the flowers and press them on the cheese to make them adhere effectively.

Unfold the combined salad on a serving dish. With the potato peeler, make skinny tongues from carrots. Chop the chives for the dressing and blend it with oil, balsamic vinegar, mustard, honey, salt and pepper. Unfold the flowers, sprouts and cheese bites over the salad. Sprinkle with the sauce and serve instantly.

Helpful suggestions

Edible flowers, if you recognize them effectively, could be collected within the backyard or within the meadows not frequented by canines. Chive and tropeolus flowers, for instance, have a spicy to spicy taste. The fragile flowers of borage, violet, rosemary and daisies are appropriate for sweets, in addition to untreated rose petals or dahlias are edible. You may be interested to read the Port ice cream recipe/ Pumpkin and hen curry recipe/ Rice salad recipe/ Torrette with a salmon recipe.

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