This vibrant, floral salad is a celebration of edible beauty. Peppery wild arugula pairs beautifully with fresh pansies, oranges, and a fragrant basil-orange blossom vinaigrette. It’s light, refreshing, and perfect for spring or garden-inspired dining.
Ingredients
- 2 cups wild arugula (or baby rocket )
- 1 orange, peeled and sliced into rounds or segments
- 1/4 cup UNS Edible Flowers (e.g. mixed, violas, nasturtiums)
- 2 tablespoons chopped walnuts or pistachios (optional, for crunch)
- 1 tablespoon crumbled goat cheese or feta (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon white wine vinegar or rice vinegar
- 1 teaspoon orange blossom water
- 1 tablespoon finely chopped UNS Basil microgreen
- Salt and black pepper, to taste
Method
- Make the dressing: In a small bowl, whisk together olive oil, orange juice, vinegar, orange blossom water, and chopped basil. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl or plate, gently layer wild arugula, orange slices, edible flowers, and nuts or cheese if using.
- Dress & serve: Drizzle the basil-orange blossom dressing over the salad just before serving. Gently toss or leave undisturbed for presentation. Serve chilled.
