Nasturtium Blossom Vinaigrette

Source

Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com, Facebook - Here's What's Cookin!

Author Notes

The nasturtium blossoms are completely edible and add a slightly spicy, peppery flavor to the dressing.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Yield: 2 cups

Ingredients

1/3

c

Olive Oil

1

T

3-Monks White Wine Vinegar

2

t

Balsamic Vinegar, aged

5

Nasturtium flowers, various colors

1

pinch

Sea Salt

Fresh Ground Pepper

1

Rough chop the nasturtium blossoms. Set aside.

2

In a glass container, add all ingredients, including the chopped blossoms. Using a submersible mixer, emulsify the mixture. You want the blossoms to be visible, albeit small pieces.

3

Refrigerate for about 45 minutes to an hour to let the flavors marry.

4

Enjoy over a leafy green salad. Add a whole blossom to the salad for color and eye appeal.

Cooking Times

Preparation Time: 15 minutes

Inactive Time: 45 minutes

Total Time: 1 hour