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!