Spring Celebration Salad


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

  • Servings: 3-6
  • Difficulty: medium
  • Print

by  https://artandkitchen.wordpress.com/


You need

  • 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


  1. 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.
  2. Place cherries in a small bowl for further use and dissolve the cherry syrup with the balsamic vinegar, sieve and set aside
  3. Wash gently the herbs and set aside.
  4. Place the cheese in the center of a serving dish.
  5. Peel and slice the pear (I dipped the slices in very light salted water to prevent browning) and arrange them on the plate
  6. Arrange herbs and flowers as well; I reserved some rosemary flowers
  7. Decorate the cheese with roasted cherries.
  8. 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.
  9. 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!

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