RECIPES

Salad in Wildflower Honey and Persimmon Vinaigrette

By Chef Chris Yuille
October 31, 2024
Serves
8

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
California Native Mountain Wildflower Honey
California Native Mountain Wildflower Honey
Winter Harvest Persimmon Vinegar
Winter Harvest Persimmon Vinegar
Ingredients
VINAIGRETTE(makes extra)
Dijon Mustard1 tbsp
Flamingo Estate Winter Harvest Persimmon Vinegar2 tbsp
Flamingo Estate Biointensive Native Wildflower Honey2 1/2 tbsp
Flamingo Estate Extra Virgin Olive Oil1 1/2 cups
SALAD-
Castelfranco1/2 head
Dandelion Greens1/2 bunch
Wild Arugula1/4 lb
Fennel1 cup fronds (optional)
Flamingo Estate Spicy Citrus Seasoningto taste
Steps
  1. To make the vinaigrette, add the mustard, Persimmon Vinegar and Wildflower Honey to a small bowl. Whisk to combine, then slowly stream in the Heritage Extra Virgin Olive Oil, whisking constantly to make an emulsion.
  2. eparate the salad leaves and trim into bite-sized pieces. Combine in a bowl and toss with just enough vinaigrette to coat, then season to taste with the Spicy Citrus Seasoning.
  3. Divide the salad between eight plates and finish with a sprinkle of Spicy Citrus Seasoning.
Cook a meal for someone you love
Cook a meal for someone you love