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Spring Wildflower Salad

by Robin Donovan

Serves 4

1/4 cup lemon juice (juice of about 1 large lemon)
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon finely ground pepper
1/4 cup olive oil

2 cups mixed baby greens
2 cups nasturtium blossoms
1/2 cup violet petals
2 tablespoons chopped fresh mint leaves

In a small bowl, whisk together lemon juice, honey, salt, pepper, and olive oil until well combined.

In a large bowl, toss together greens, nasturtium blossoms, violet petals, and mint. Add half of the vinaigrette and toss to combine. Taste and add more vinaigrette as needed. Serve immediately.

© Robin Donovan

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