Summer Herb Salad with Lemon and Smoked Chili Vinaigrette
INGREDIENTS
1 lemon, zest and juice
1/2 tsp dijon mustard
1/4 tsp smoked chili flakes
3 sprigs fennel fronds, minced
3 sprigs dill, minced
4 sprigs chives, minced
1 tsp honey
1/4 cup olive oil
salt to taste
2 cups arugula
1/2 cup smoked trout, torn
1 spring turnip, shaved thinly
parsley flowers and nasturtium flowers to garnish
DIRECTIONS
in a small bowl, place the lemon zest and juice, dijon, chili flakes, herbs, honey, and olive oil and stir to combine. season with salt to taste.
in a larger bowl place arugula, smoked trout, and shaved turnips and add enough dressing to lightly coat the ingredients. adjust seasoning as needed. gently fold in the parsley and nasturtium flowers and serve.
note: you can use any edible flowers in substitution for parsley and nasturtium flowers, with the exception of lavender and rose. learn more on how to add flowers into your dishes in our field guide.
