Arrows Garden Salad
  • Leaves from six different types of Lettuce, washed and dried
  • Two handfuls of various field Greens, washed and dried
  • A sprinkling of edible, seasonal flowers
  • 1/4 cup champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly cracked pepper
  • 1/4 teaspoon kosher salt

    In a steel bowl, whisk together the salt, pepper, vinegar and oils. Place the Lettuce and field Greens in a bowl, gently toss with the vinaigrette and arrange on a plate. Top with a sprinkling of edible flowers.


    Herbs - Tarragon, Basil, Mint, Parsley, Cilantro, Sorrel, Thyme, Borage
    Lettuce - Lolla Rossa, Oakleaf, Red Oakleaf, Romaine, Radicchio, Butterhead
    Field Greens - Arugula, Tatsoi, Mizuna, Red Mustard, Mustard, Komatsuna
    Flowers - Nasturtiums, Roses, Johnny Jump-ups, Citrus Marigolds, Cilantro Flowers, Thyme Flowers, Anise Hyssop Flowers