Organic Party Salad

Ingredients:

• Dressing:
• 5 tablespoons avocado oil
• 5 tablespoons chardonnay
• 3 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons finely chopped fresh mint

In a small mixing bowl, combine the oil, wine, vinegar, salt and pepper, and mint. Stir the ingredients with a wire whisk. Refrigerate until ready to serve.

• Salad:
• 1 large head of organic romaine lettuce
• 2 large heads of organic leaf lettuce
• 1 bunch organic arugula
• 1 small bunch of young organic spinach
• 2 to 4 handfuls of organic greens such as baby pac choi or chard, watercress, violet leaves, and nasturtium leaves, or other seasonal greens
• 1/2 cup petals of organic calendula* and chive blossoms, mustard or broccoli blossom florets, and violets or violas

Garnish: whole organic calendula or viola flowers, florets of mustard or broccoli

Preparation:
Organic Party Salad

Wash the greens and dry them in a salad spinner or on clean dish towels. Tear the greens into bite-size pieces and place in a very large serving bowl. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Wash the edible flowers and put the stems in a glass of water or place the flowers between clean, damp, dishtowels. Refrigerate until ready to serve.

To serve, remove the petals from the calendula and chive flower heads and break the mustard or broccoli flower heads into small florets and set them aside. Stir the dressing, drizzle over the greens, and toss lightly to coat the greens. Sprinkle the chive and calendula petals, mustard and broccoli florets, and whole viola flowers over the salad. Garnish one side of the bowl with a cluster of whole calendula flowers and mustard florets and a few whole greens.

Serves 6 to 8

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