Celebrate spring going out and collecting edible flower, herbs and arranging them to prepare a salad!
I love wild food and I prepare often wonderful dishes with this, but recommend you to use ONLY what you know and you are sure it’s edible!
This dish composition started in my mind a few days ago as I discovered how wonderful roasted cherries… and I are still have some in the freezer! The new cherries season is approaching it’s a must use what I’ve stored from last year.
Bitter cress! Actually a lot of hairy bitter cress is growing in my garden. Long time ago a Chinese friend saw in this in my garden and he said that in China they have to “buy” it … and here is a weed! Well, not today, today this came on our dish and, yum, how good it is!
Flowers? Primroses, I already used them as decoration (see https://artandkitchen.wordpress.com/2015/03/27/white-muffins-with-candied-flowers/) and rosemary flowers, the light sweet and spicy taste was perfect for this salad!
In the center of the ingredient I placed a light camembert cheese (20% fat); refreshing and not too fat!
Spring Celebration Salad
- 150 g frozen cherries, already pitted (you can use more)
- 1 pinch pepper
- 5 tablespoons white balsamic vinegar, to taste
- 1 piece Camembert cheese, if possible a light king (about 200 g)
- Hairy bittercress, to taste (substitute any cress or arugula)
- Edible flowers: primroses and rosemary flowers or other flowers (if you don’t get some you can add for the color for examples sliced yellow cherry tomatoes)
- 2 small pears
- 8 tablespoons olive oil, to taste
- Salt and pepper, to taste
- Place frozen cherries in one layer on a baking tray add a pinch or pepper and bake them at 250°C until juice reach a syrupy consistence.
- Place cherries in a small bowl for further use and dissolve the cherry syrup with the balsamic vinegar, sieve and set aside
- Wash gently the herbs and set aside.
- Place the cheese in the center of a serving dish.
- Peel and slice the pear (I dipped the slices in very light salted water to prevent browning) and arrange them on the plate
- Arrange herbs and flowers as well; I reserved some rosemary flowers
- Decorate the cheese with roasted cherries.
- Now you have cheese, pear, herbs, flowers and cherries on the plate. To finish drizzle the cheese with a few spoons of the prepared vinegar and some olive oil. Season with salt and pepper.
- Serve with the additional vinegar, olive oil, salt and pepper… so that everybody can add this when the need. Enjoy with bread!
Note: I used salt and pepper with dry flowers, it was a delish!