By Chef Jo Ann Kim
August 2021
Serves 2
Ingredients
- 1/3 cup assorted edible flowers
- 1 cup watercress or arugula
- 2 figs, sliced
- 1/3 cup cherries
- 1/4 cup shaved beets
- 1/2 cup shaved cucumber, carrots, radish
- 1/8 cup pickled onions
-
- HONEY BLOSSOM DRESSING:
- 1/4 cup olive oil
- 1/8 cup honey
- 1/2 tbsp orange blossom water
- 1 lime, juiced
- 1/4 tsp salt
- 1/8 tsp black pepper
Steps
- Gently toss salad together, adding figs and flowers last.
- Whisk together dressing. Dress with honey blossom dressing.
- Serve immediately and enjoy!