Spring bouquet salad with basil-chive vinaigrette, chèvre, and pine nuts
Indulge in the delightful flavors of Spring with a vibrant bouquet salad featuring a zesty basil-chive vinaigrette, creamy chèvre, and crunchy pine nuts. Perfect for a refreshing and satisfying meal!
Ingredients:
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup Champagne vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 head butter lettuce, washed and torn into bite sized pieces
- 1/4 cup lightly toasted pine nuts (swirl them in a dry pan over medium heat for 2 or 3 minutes or until fragrant)
- 60g chèvre, crumbled
- 12 or more edible flowers
Instructions:
- Mix together all the ingredients for the vinaigrette in a blender, excluding the olive oil; blend until smooth. While the blender is on, gradually pour in the olive oil. Season with salt and freshly ground black pepper according to your preference. (Any remaining vinaigrette can be stored for future uses.)
- Add the lettuce into a spacious salad bowl. Pour 1/4 cup or to your liking of vinaigrette over the lettuce; mix well. Sprinkle with pine nuts and crumbled chèvre. Arrange edible flowers on the salad and it is ready to be served.
Summary:
- Calories: 1422 kcal
- Fat: 144 g
- Protein: 19 g
- Carbs: 22 g
- Potassium: 741 mg
- Magnesium: 139 mg