Spring Salad with Edible Flowers and Maple Walnut Vinaigrette

 
Prep Time: 15 minutes, Serves: 6
mini-chef-flower-petal-salad2
 

Ingredients:4 tbsp. dry sherry
4 tbsp. Wild Oats Organic Maple Syrup
1 tbsp. Wild Oats Organic Dijon Mustard
1/2 c. walnut oil
1/2 tsp. cinnamon
sea salt and cracked black pepper to taste
6 c. organic spring salad mix
1 organic granny smith apple, cored, peeled and shredded
1 c. edible flowers (marigolds, nasturtium flowers, calendula, rose petals, English daisy)
1 c. organic walnuts, toasted and chopped
2/3 c. ricotta salata, curled with a vegetable peeler

 
Instructions:Mix first six ingredients together. Set aside. Toss greens with apples, flowers and walnuts. Toss with dressing and serve garnished with ricotta salata.
 
 
Reference: www.wildoats.com