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d7b7 Serves: 1 d7b7
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d7b7 Time: 10 minutes d7b7
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d7b7 Elements d7b7
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d7b7 1 cup cherry tomatoes, sliced d7b7 in half lengthwise d7b7
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d7b7 1 cup nasturtium blossoms d7b7
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d7b7 ½ cup contemporary basil leaves, d7b7 roughly chopped d7b7
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d7b7 ¼ cup contemporary mint leaves, d7b7 roughly chopped d7b7
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d7b7 ½ cup chopped Medjool dates d7b7 (about 6 complete) d7b7
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d7b7 ¼ cup shelled roasted and d7b7 salted pistachios d7b7
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d7b7 3-ounces chevre, crumbled d7b7
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d7b7 2 teaspoons Champagne vinegar d7b7
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d7b7 1 tablespoon olive oil d7b7
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d7b7 1 teaspoon honey (or extra d7b7 to style) d7b7
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d7b7 Salt and pepper, to style d7b7
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d7b7 d7b7 Instructions d7b7
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d7b7 Mix the tomatoes, nasturtium blossoms, basil, mint, d7b7 dates, and pistachios in a medium bowl. d7b7 In a small jar, whisk collectively d7b7 the vinegar, olive oil, honey, d7b7 salt, and pepper. Toss the salad with the d7b7 French dressing and garnish with d7b7 goat cheese and freshly floor d7b7 black pepper. d7b7
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d7b7 Recipe tailored from d7b7 Easy Bites d7b7
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