Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 1/4 cup Champagne vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 head butter lettuce, washed and torn into bite sized pieces
  • 1/4 cup lightly toasted pine nuts (swirl them in a dry pan over medium heat for 2 or 3 minutes or until fragrant)
  • 2 ounces chèvre, crumbled
  • 12 or more edible flowers

Instruction

  • Combine all vinaigrette ingredients in a blender except for the olive oil; puree. With blender running, slowly add olive oil. Season to taste with salt and freshly ground black pepper. (You’ll have vinaigrette left over for another use.)
  • Place lettuce in a large serving bowl. Drizzle with 1/4 cup or more vinaigrette; toss to coat. Sprinkle with pine nuts and crumbled chèvre. Arrange flowers on top and serve.