A touch of a few edible flowers on a salad, served on a beautiful plate, can make a stunning piece of art. There are two figs varieties that will ripen in late Spring in Central Texas – BrownTurkey & Texas Everbearing.
1 bunch Spinach
2 cups locally-procured field greens
10 fresh figs, quartered
1 package edible flowers
2 shallots
1 garlic clove
2 tbls. Dijon mustard
2/3 cup white wine vinegar
1 ½ cup Grape Seed Oil
1 cup brewed and chilled Hibiscus Tea
salt & pepper
Mix washed greens in a large bowl and dry. In a mixer add shallots, garlic, mustard, vinegar, oil and tea. Pulse until well blended. Season with salt & pepper. Arrange salad on plates and top with dressing, figs and edible flowers.
