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1 pound assorted greens, carefully washed and dried (see note)
1 cup chervil and parsley sprigs, very loosely packed
13 cup light white-wine tarragon vinegar or fruit vinegar
1 teaspoon sugar
13 cup light olive oil
13 cup vegetable oil
Salt and freshly ground white pepper to taste
1/2 cup herb blossoms, such as chervil, thyme, borage or sage combined with nasturtium petals or rosa rugosa petals


Wrap the washed and dried greens in paper toweling and chill until ready to serve. In a small saucepan, warm the vinegar and sugar over medium heat until the sugar dissolves. Allow to cool. Whisk the oils and seasonings into the sweetened vinegar. In a large bowl, toss the greens and herb sprigs with enough vinaigrette to coat, and divide among four chilled plates. Sprinkle the salad with the blossoms and petals and serve. Accompany the salad with lightly toasted thick slices of crusty Italian bread and any triple-cream cheese or Gorgonzola and Mascarpone torta.

Source: cooking.nytimes.com