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Grape and rocket salad "Floral Splendor" by Ericka

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Ingredients for 4 servings:

  • 20 petals (Bougainvillea petals), rinsed with cold water
  • 130 g red grapes, seedless, halved
  • 60 g arugula
  • 90 g baby spinach, fresh
  • 35 g blue cheese, crumbled
  • 40 g walnuts, chopped
  • 2 kiwi(s), peeled, thinly sliced
  • salt and pepper
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey, liquid

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Combine flower petals, grapes, arugula, baby spinach, cheese, walnuts, and kiwi in a bowl, season with salt and pepper, and divide among salad bowls. Whisk together the balsamic vinegar and honey and drizzle a little of the sauce over each serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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