Salad with Nasturtiums and Raspberry Vinaigrette
- serves 6
2 Tbsp raspberry vinegar
1 tsp Dijon mustard
1 tsp honey
½ cup peanut or grapeseed oil
Salt and pepper
6 large handfuls of mixed greens, including rocket, radichio, etc…
6 nasturtium blossoms (de-earwigged, if necessary)
1. Whisk together the vinegar, mustard, and honey with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries.
2. Put all the ingredients except the salt and pepper in the blender. Purée into a smooth red dressing. Taste, and season with salt and pepper. Makes about 1/2 cup/125 ml.
3. Mix the vinaigrette. Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.