Butterhead and Mesclun Salad with Grilled Star Fruit and Edible Flowers

[Guest guest]

Butterhead and Mesclun Salad with Grilled Star Fruit and Edible Flowers

 

3 tablespoons champagne vinegar

1 teaspoon minced garlic

1/4 finely chopped mixed herbs such as thyme, tarragon, chives or parsley

1/3 cup olive oil

salt and pepper to taste

1 star fruit cut crossways into 1/4 inch slices

1/4 head butterhead lettuce such as Boston or Bibb washed and leaves separated

2 cups mesclun salad mix or other mixed greens that have been washed

1/2 head of radicchio finely sliced

16 edible flowers such as nasturtiums, chive blossoms or pansies

 

Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing

bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely

emulsified. Prepare the grill for the star fruit. Lightly grill the fruit for

about 3 minutes on each side. Place the lettuce leaves on serving plates. Mound

the mesclun greens on top. Garnish with the radicchio. Arrange the edible

flowers and star fruit on the lettuce leaves around the edge of the plate.

Drizzle the dressing over the salad. Serves 4......