Salad to put a skip in your step - Nasturtiums & raspberry vinn. who knew life could be so good!

 Following a Summer storm and a touch of fog I came out this morning to the first streams of sunshine and these lovely little gems climbing up my rock wall. Nasturtums!!Many people don't realize that they (the leaves and flowers) are very edible and quite good tasting -  Add them to a green salad, nasturtiums give a flavorful and slightly peppery taste, and the blossoms not only can be eaten, they also give color to the salad. I like mine in a salad of the plant leaf, butter salad and spinach with a Raspberry vinaigrette. YUM. See below and join in with me on this Summer treat.

Fresh Raspberry Vinagrette & Nasturtium Salad

VINAIGRETTE:

• 2 tablespoons raspberry vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/2 cup Olive oil 
• Kosher salt and freshly ground black pepper
• Handful fresh raspberries!!

Salad:

For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.

For the salad: Wash and put the torn greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.