Peppery Nasturtium plays perfectly with the sweet, herbaceous gallberry honey in this simple salad that is a show stopper at any dinner party.

Ingredients:

4 oranges 

Leafy Greens

Nasturtium leaves and flowers

Salad Dressing:

1 Tablespoon Gallberry Honey

1 Tablespoons Juice reserved from the oranges

Juice from 1 Lemon

1/4 cup Olive Oil

Sea Salt

Directions:

1. Cut the oranges into Supremes, reserving juice for the dressing.  (How to supreme citrus)

2. Wash the greens and Nasturtium leaves and inspect the flowers for dirt or insects, gently brushing them off.

3. Combine all of the ingredients for the dressing in a canning jar, screw on the lid and shake till well combined.

4. Gently toss the greens and oranges in the dressing.

5. Assemble the greens and oranges on a plate and gently place the nasturtium leaves and blossoms on top of the salad.


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Beer Braised Lentils and Sausage
Beer Braised Lentils & Sausage

I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen! 
pasta e fagioli recipe
Pasta e Fagioli

This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
Olive Oil Braised Beans
Olive Oil Braised Beans

In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...

SAVE 10%