Spring flowers are blooming and we are feeling inspired! Bring the fresh colors of the season to your salad with edible flowers – they add a pop of color to your organic greens and create a truly irresistible presentation. For a light, delicious lunch or starter course, try pairing with a crisp white wine, like our Sauvignon Blanc.

Edible flowers can be added to virtually any salad dish, here is how we made ours:

Spring Flower Salad

Ingredients

• Edible flowers – pansies, calendula, nasturtium, anise hyssop, marigold and borage are flowers that work well
• Baby greens
• Sugar snap peas
• Asparagus spears
• Radishes - we used two kinds: traditional radishes and watermelon radishes

Instructions