150g Batavia lettuce (coarsely sliced)
50g violet flowers (trimmed the stems)
1 tsp red wine vinegar
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp coarsely ground black pepper
- Combine red white vinegar and Dijon mustard in a bowl. Gradually whisk in extra virgin olive oil, season dressing with salt and coarsely ground black pepper.
- Toss dressing with Batavia lettuce, transfer to a serving bowl and top with violet flowers. Serve immediately.