Strawberry, Goat Cheese, & Wild Violet Salad
This is a great way to incorporate the spirit of spring into a brunch or after-ritual dinner. If you are collecting the flowers yourself, be sure you are identifying the flowers correctly, and from a place where they are not sprayed with insecticides or other chemicals. You also want to steer clear of flowers growing near a road, as they will be exposed to exhaust fumes from passing cars.
Ingredients
Salad:
- 4 Cups organic mixed baby lettuces I used a spring mix because it goes well with the mildness of the violets.
- 1 Cup wild violets you can leave the stems on or remove them, they are edible but slightly tough.
- 1 Cup organic strawberries hulled and sliced.
- 4 Ounces pasture raised, soft, herb goat cheese
Dressing:
- 1/3 Cup wild violet infused white balsamic vinegar*
- 1/2 Cup very good quality extra virgin olive oil
- 1 Tbsp vanilla lavender & wild dandelion syrup, or you can substitute a very good local honey, I recommend wildflower honey.
- Sea salt & fresh ground pepper to taste
Instructions
- Layer all salad ingredients, beautifully on serving dishes, I like to do mine separately so each person gets an even amount of toppings.
- In a salad shaker or glass jar with a lid, place all dressing ingredients and shake, vigorously till they are emulsified, meaning they are creamy and thick, about 2 to 3 minutes. You can also do this in a blender, adding the olive oil slowly at the end, after you have mixed the other ingredients, I don't bother with this it works just fine without electricity.