RECIPES
Basiaflower salad with goat cheese and lavender dressing
Incredibly colorful, flowery and aromatic. It's perfect as a summer side dish or for dinner. The grilled goat cheese and lavender dressing give this salad that special "something" that makes it extraordinary. Everyone loves it, and it dresses up any table.
flower salad with goat cheese and lavender dressing
The recipe comes from the magazine "EatSmarter" 4/2011.
Ingredients:
(serves 2) preparation time: about 35 minutes
- ½ tsp dried lavender flowers (I used fresh)
- 4 tbsp white wine vinegar
- 3 tsp lavender honey
- 1 tsp Dijon mustard
- sea salt
- pepper
- 2 tbsp olive oil
- 150 g mixed salad greens (preferably baby spinach leaves, beet greens and other lettuces)
- 1 small handful of edible flowers, e.g. nasturtiums
- 2 pieces soft goat cheese (the recipe calls for Crottin de Chavignol)
Place the lavender flowers in a small saucepan, pour the vinegar over them and bring to a boil briefly. Remove from the heat and set aside for 10 minutes. After that time, strain the vinegar through a sieve.
In a small bowl, whisk together the strained lavender vinegar, 1 tsp of the honey, the mustard, salt and pepper, and gradually add the olive oil, whisking constantly (preferably with a small whisk).
Wash and dry the salad leaves, and clean the flowers, setting a few aside to decorate the salad later.
Cut the goat cheese in half crosswise (if it's round, like camembert) or slice it into thick slices. Place it cut side up on a baking sheet lined with parchment paper, brush with the remaining honey and sprinkle with lavender flowers. Broil for about 3-4 minutes (Careful – if it cooks too long, it may melt into a puddle).
Toss the salad leaves with the flowers and the dressing. Arrange on a platter or on plates, top with the grilled cheese and the remaining flowers, and serve right away.
Enjoy!
Additional information:
Per serving: 294 kcal, 13 g protein, 23 g fat, 9.4 g unsaturated fatty acids, 8 g carbohydrates, 9 g added sugar, 32 mg cholesterol, 1 g fiber
