Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons
Servings
6people
Servings
6people
Ingredients
Bachelor’s button vinegar
  • 8 to 10 bachelor’s button flower heads
  • 1/3cup apple cider vinegar
  • 1 Tbsp Bachelor’s Button Vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1tsp honey or maple syrup
  • 20 young asparagus spears
  • 5oz mixed seasonal baby greens
  • 10leaves to 15 sorreloptional
  • 1cup sliced radish
  • 1cup snap peas
  • 15 to 20 bachelor’s buttons or other edible flowers such as violasfor garnish
Instructions
  1. For Bachelor’s Button Vinegar, in Mason jar, combine bachelor’s buttons and vinegar. Close lid and store in a cool, dark place for 24 hours.
  2. For dressing, in small Mason jar, combine 1 Tbsp of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
  3. In large pot of boiling water, blanch asparagus spears for 2 minutes and remove to large bowl of ice water to stop the cooking process. Drain and dry thoroughly. Cut each spear into 2 inch pieces.
  4. In large bowl, combine greens, sorrel (if using), radish, snap peas, and dressing. Arrange on large platter with asparagus, strewing bachelor’s button flowers overtop.
Recipe Notes

Per serving: 121 calories; 4 g protein; 7 g total fat (1 g sat. fat); 12 g total carbohydrates (5 g sugars, 4 g fiber); 25 mg sodium