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Simple Purple flash spinach salad

Source of Recipe

Sunset Magazine-June, 1999


Recipe Introduction

Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender. Yield: Makes 6 servings

List of Ingredients

* 1/3 cup slivered almonds
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon red wine vinegar
* 1 teaspoon Dijon mustard
* 2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
* 2 tablespoons rosemary blossoms
* 1 cup purple or pink dianthus petals
* 1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender
* Salt and pepper






Recipe

1. In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.

2. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.

3. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.