Field Salad with Strawberries, Kumquats and Rose Petals

The fragrant and visually stunning pairing of poppy seed and rose elevates simple greens to an elegant salad.
45m
PREP TIME
193
CALORIES
17
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 For the Crystallized Rose Petals, rinse rose petals. Let air dry completely on paper towels. Beat confectioners' sugar, meringue powder and water in medium bowl with electric mixer on low speed until mixed. Beat on high speed 4 to 5 minutes or until fluffy. Using tweezers to hold rose petal, brush a thin layer of meringue mixture on both sides of each rose petal with a small, soft paintbrush. Sprinkle both sides with granulated or superfine sugar. Let stand on wire racks for 24 hours. Store crystallized petals in airtight container between layers of wax paper. (Use leftover meringue mixture to crystallize additional rose petals for later use
  • 2 For the Vinaigrette, mix all ingredients in medium bowl with wire whisk until well blended
  • 3 Divide salad ingredients evenly among 8 salad plates. Drizzle vinaigrette over each salad. Garnish with Crystallized Rose Petals

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