The following recipe is from Frank Jeannetti at Essensia. If you missed the first part of our interview with him last week, click here. If you missed the second part, all is forgiven if you click here, too.
Essensia's Organic Orchid Petal Salad
2 oz. organic nasturtium leaves (may be substituted with organic baby mustard greens)
4 each organic edible orchids (leaves pulled off )
1 each organic edible rose petal (leaves pulled off )
6 grape organic tomatoes cut in half
12 pcs dried Peruvian white corn (also known as hominy)
6 pcs blackberries
½ medium-sized mamey, cut in half
salt & white pepper to taste
Lavender Honey Vinaigrette
1 Tbs. white balsamic vinegar
3 Tbs. organic extra virgin olive oil
1 Tbs. lavender honey
Fig Balsamic Syrup
2 oz. fig balsamic vinegar
Salad: Mix all salad ingredients except for the mamey and blackberries together in a bowl and set aside.
Lavender Honey Vinaigrette: Mix all vinaigrette ingredients together in a bowl and set aside.
Fig Balsamic Syrup: Reduce balsamic vinegar in a small saucepan over medium heat to 1 Tbs. for garnish.
Final Preparation & Presentation: Toss salad with lavender honey vinaigrette and season with salt and white pepper to taste. Next, garnish a flat salad plate with the mamey fanned out into 3 slices then place half the salad mix on top of the mamey. Place three blackberries around the plate and drizzle three drops of fig balsamic syrup on the plate between the mamey and blackberries. Repeat on second salad plate and serve.
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