Violet Salad
1TBSP raspberry vinegar
1TBSP minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl.
Let stand 5 minutes
Whisk in stock then oil. Toss greens with dressings, top with
violets and strawberries and serve immediately.
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