Ray's on the River - Wildflower Salad

No matter where you live, spring brings with it a love of all things floral. Besides being pretty to look at, they make for lovely ingredients to brighten up dishes. Here is a recipe you can make at home to embrace spring’s floral offerings.

Ray’s on the River Wildflower Salad

This salad comes with minted pea puree, popcorn and white balsamic vinaigrette (serves 4)

4 cups mixed greens

1 cup wildflowers (fava flowers, arugula 
 flowers, pea flowers, honeysuckle)

1 cup white popped popcorn

Pea puree:

1 cup frozen peas, thawed

1 tablespoon mint, finely chopped

3 tablespoons water

Salt and pepper to taste

Place all ingredients in a blender and puree until smooth. Season with salt and pepper to taste.

White balsamic vinaigrette:

½ cup white balsamic

2 tablespoons honey

1 cup extra-virgin olive oil

¼ cup apple juice

1 teaspoon red chili flakes (can be omitted 
 if you do not like spice)

Salt and pepper to taste

Place white balsamic, honey, apple juice and chili flakes in a blender. Blend on the lowest setting until mixed well. While blender is still running, slowly add the extra-virgin olive oil and season with salt and pepper to taste.

(Vinaigrette will separate, mix with a fork when ready to serve)

Salad presentation:

Put a ¼ cup of pea puree at the bottom of the plate.

In a large bowl, mix flowers, mixed greens and popcorn. Place on top of the pea puree in the center of the plate.

Drizzle white balsamic 
vinaigrette on top.