Salad in Wildflower Honey and Persimmon Vinaigrette

October 31, 2024
Serves
8

In this Recipe

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.