Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons
Servings 6 people
Ingredients
Bachelor’s button vinegar
- 8 to 10 bachelor’s button flower heads
- 1/3 cup apple cider vinegar
- 1 Tbsp Bachelor’s Button Vinegar
- 2 Tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- 20 young asparagus spears
- 5 oz mixed seasonal baby greens
- 10 leaves to 15 sorrel optional
- 1 cup sliced radish
- 1 cup snap peas
- 15 to 20 bachelor’s buttons or other edible flowers such as violas for garnish
Instructions
- 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.
- For dressing, in small Mason jar, combine 1 Tbsp of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
- 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.
- 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.
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