Ingredients:

  • 5 oz baby arugula
  • 5 oz baby spinach
  • 1/4 cup thinly sliced radishes
  • 8 edible flowers
  • 1 tbsp microgreens or pea shoots
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash the baby arugula and baby spinach in cold water and dry them thoroughly using a salad spinner or paper towels. Place the dried greens and sliced radishes in a large mixing bowl.
  2. Combine the olive oil, lemon juice, honey, sea salt, and black pepper in a small glass jar with a lid. Shake vigorously until the dressing is emulsified and creamy.
  3. Drizzle the dressing over the greens and toss gently with tongs until every leaf has a glossy sheen.
  4. Transfer the dressed greens to a serving platter. Place 2-3 edible flowers in tight clusters in 3-4 different areas across the top of the salad.
  5. Tuck microgreens or pea shoots around the edges of the flower clusters to complete the organic look.