Floral Salad (Hibiscus Lychee Balsamic)

Edible flowers are so beautiful and create a country garden on your plate when used with bright greens to make a salad. Add the extra touch of a floral dressing and you have something really special.

The first question that may pop up is where to buy edible flowers. I purchased mine at the Sunday farmer's market where I work. Hopefully there is a market near you but if not,try Gourmet Sweet Botanicals which sells them online.

1. Mix your edible flowers with your favorite baby spring greens like red and green leaf, arugula, chard, kale, radicchio and frisee.
2. Using a whisk, blend equal parts lemon olive oil and enfuso hibiscus lychee or hibiscus white balsamic vinegar until creamy and emulsified. (Note this is a Spring Seasonal flavor which sometimes includes lychee and sometimes does not.)
3. Plate your salad with brie cheese and toasted artisan whole grain bread.
4. Drizzle on dressing and add fresh cracked pepper to taste.

This salad is sure to please the palate and the eye. Finding edible flowers takes a bit of extra work, but if you want to make an impression, this is the way to go.

As an alternative, add color to your greens with fresh summer berries and then top it with your hibiscus dressing.