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Fresh Herb Salad with Clover Honey - Red Wine Vinaigrette



1 bunch curly parsley, leaves only
1 bunch fresh tarragon, leaves only
1 bunch chervil, leaves only
1 bunch mint, leaves only
1 bunch chives, cut into 1” sticks
1 head frisee
1 bag baby kale
1 Tbsp. clover honey
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 Tbsp. vegetable oil
1 Tbsp. mustard
½ Tbsp. garlic, chopped
6 edible flowers (such as pansies, violets, orchids, nasturtium), petals plucked
2 tomatoes, finely diced
salt & pepper to taste


In a large bowl, combine all herbs, frisee, and baby kale.

In a small bowl, mix all liquid ingredients with garlic and whisk thoroughly to blend. Pour over herb salad. Toss to coat. Set aside.

Divide salad onto 6 plates. Add fresh diced tomatoes and decorate each plate with flower petals.