Ingredients
For vinaigrette
- 1 1/2 tablespoons tarragon white-wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
For salad
- 2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
- 1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 5 oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
- 4 cups baby spinach (3 oz)
- 1/3 cup lovage* leaves, coarsely chopped
- 1/3 cup fresh chervil and/or dill leaves
- 1/3 cup fresh tarragon leaves
- 20 unsprayed organic nasturtium blossoms*
Description
Salad In Blossom: Nasturtium Petals, The Color Of The Ever-present Scandinavian Sun, Top Off A Mix Of Tender Greens And Roasted Potatoes And Beets.
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