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Home » Farm to Kitchen, Salads

Petals & Pollen Salad

By Keith Sarasin, The Farmers Dinner (May 13, 2016)
photo credit: Matthew Lommano
photo credit: Matthew Lommano
  • 1 Tablespoon Bee Pollen
  • 6-8 Edible Flowers
  • 6oz Mixed Greens
  • Honey Comb
  • ¼ cup Olive Oil
  • ½ Cup of Balsamic Vinegar

The Dressing: Whisk together the vinegar, honey, olive oil, until the honey has dissolved, and the dressing is smooth. Toss the greens in the dressing and set aside.

On plate place the greens. Arrange the edible flowers throughout the plate. Sprinkle bee pollen across salad.Place two small pieces of honey comb on the salad.

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