Tuesday, April 23, 2013

Spring Greens with Jasmine Blooms

I sprinkled dianthus blossoms on top of a dandelion pesto-smeared pizza for our first course. For the second, I topped a salad with jasmine blooms from Jenn's garden.

organic wild arugula
organic micro greens
romaine lettuce hearts
cubes of Danish feta
sliced almonds
jasmine blooms for garnish
freshly ground pepper
Meyer lemon vinaigrette*

*white ambrosia vinegar, Meyer lemon juice and zest, olive oil, freshly ground sea salt and pepper

If you know nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar/acid is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar/acid and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!  So, I did 3 parts olive oil, 2/3 part white ambrosia vinegar, 1/3 part lemon juice.  I put that all into a mason jar and shook, shook, shook, and shook some more to make a temporary emulsion.

In a large mixing bowl, toss your greens with the Meyer lemon vinaigrette. Turn the greens onto a plate. Arrange the top with roasted beets and feta cubes. Garnish with sliced almonds and jasmine blooms. Finish with freshly ground pepper.

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