Field Green Salad with Wildflower Honey and Blackberry Hazelnut Vinaigrette
1 tablespoon wildflower honey
1/4 cup blackberry vinegar
1 teaspoon minced shallots
1 tablespoon chopped parsley
1 tablespoon chopped chervil
Salt and pepper
1/4 cup hazelnut oil
1/2 cup almond oil
1 pound baby field greens
1 cup edible wildflowers
Instructions:
To prepare the vinaigrette: in a small bowl, combine the honey, vinegar, shallots, herbs, salt, and pepper. Whisk together until well blended. Slowly whisk in the 2 oils until emulsified. Reserve.
In another bowl, combine the field greens and edible flowers. Season with salt and pepper. Lightly dress with the prepared vinaigrette. Mound onto chilled salad plates.
