Chive Blossom Salad with Honey Vinaigrette

Servings 2

Ingredients

Chive Blossom Salad:

  • 2 cups baby spinach
  • 2 cups Mesclun or assorted lettuces of your choosing, torn into pieces
  • 1 cup artichoke hearts, drained, rinsed, and roughly chopped (packed in water)
  • ¼ cup sun dried tomatoes, drained, roughly chopped (packed in oil)
  • ⅔ cup Kalamata olives, cut in half
  • fresh chive blossoms – broken into florets or left whole (they pack a rich garlic punch)
  • 10-12 thick lengthwise shavings of Parmigiano Reggiano
  • 1 teaspoon black sesame seeds (for garnish)

 

Honey Vinaigrette:

  • ⅓ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chardonnay vinegar
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • a few grains of ground cayenne pepper (optional)
  • ¼ teaspoon sea salt flakes (to taste)
  • 4 tablespoons honey

Instructions

Honey Vinaigrette:

1. In a small glass bowl or glass measuring cup with a spout, add the olive oil, lemon juice and chardonnay vinegar. Whisk ingredients well.

2. Whisk in the thyme, cayenne, salt and honey, mixing until fully emulsified.

Chive Blossom Salad:

1. In a large bowl, toss together the spinach and lettuces.

2. Add the artichoke pieces, sun-dried tomatoes, and kalamata olives, tossing gently to combine the ingredients.

3. Add the prepared honey vinaigrette, tossing well to coat ingredients.

4. Place the salad onto 2 serving plates.

5. Place the Parmigiano Reggiano slices on top of the salad..

6. Top the salad with chive blossoms (broken into florets or whole)

7. Sprinkle the top of each salad with black sesame seeds.

Recipe from Eat Splendid - https://eatsplendid.com/recipe/chive-blossom-salad-recipe/