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Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons

Pretty on the plate, this salad of delicate greens contains bright, juicy, tart sorrel; crisp radish; and delicate bachelor’s buttons. If you can’t find bachelor’s buttons, you can use nasturtium or violas.
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Servings: 6
Ingredients Method Notes

Ingredients
  

Bachelor's button vinegar
  • 8-10 bachelor's button flower heads
  • ⅓ cup apple cider vinegar
  • 1 tablespoon Bachelor's Button Vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 20 young asparagus spears
  • 5 oz mixed seasonal baby greens
  • 10-15 sorrel leaves (optional)
  • 1 cup sliced radish
  • 1 cup snap peas
  • 15-20 bachelor's buttons or other edible flowers such as violas for garnish

Method
 

  1. For Bachelor’s Button Vinegar, in Mason jar, combine bachelor’s buttons and vinegar. Close lid and store in a cool, dark place for 24 hours.
  2. For dressing, in small Mason jar, combine 1 Tbsp of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
  3. In large pot of boiling water, blanch asparagus spears for 2 minutes and remove to large bowl of ice water to stop the cooking process. Drain and dry thoroughly. Cut each spear into 2 inch pieces.
  4. In large bowl, combine greens, sorrel (if using), radish, snap peas, and dressing. Arrange on large platter with asparagus, strewing bachelor’s button flowers overtop.

Notes

Each serving contains: 121 calories; 4 g protein; 7 g total fat (1 g sat. fat); 12 g total carbohydrates (5 g sugars, 4 g fiber); 25 mg sodium