Pansy Salad with blood orange vinaigrette will bring some color to your menus using edible flowers that thrive year round! The View from Great Island
Prep Time10mins
Total Time10mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Arugula, Goat Cheese, Pansies
Servings: 6
Author: Sue Moran
Ingredients
Pansy Salad
6cupsbaby arugula
1apple, very thinly sliced
1carrot
1/4red onion, very thinly sliced
1handful of assorted fresh herbs such as basil, oregano, thyme, leaves only
1-2ouncescreamy goat cheese (use crushed pistachios for vegan)
pansies, stems removed
Vinagrette
1/4cupjuice of 1 blood orange
3tbspolive oil
2-3tbspchampagne vinegar (or other mild white vinegar)
1pinch salt
Instructions
Whisk together the vinaigrette, adjusting any of the ingredients to your taste.
Pile the greens into a wide salad bowl.
Peel and shave the carrot into thin strips using a vegetable peeler. Add to the greens along with the apple slices, onion, and herbs. Toss. with the dressing and garnish the salad with crumbles of goat cheese and the pansies. Serve immediately.