Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.<\/p>\n
1\/3 C. slivered almonds
\n2 T. extra-virgin olive oil
\n1 T. red wine vinegar
\n1 tsp. Dijon mustard
\n2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
\n2 T. rosemary blossoms
\n1 C. purple or pink dianthus petals
\n1 1\/2 T. chopped fresh lavender blossoms or 2 1\/4 tsp. dried lavender
\nSalt and pepper<\/p>\n
In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl. To bowl, add oil, vinegar, 1 T. water, and mustard; mix. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender. 1\/3 C. slivered almonds 2 T. extra-virgin olive oil 1 T. red wine vinegar 1 tsp. Dijon mustard 2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained 2 T. rosemary blossoms 1 C. purple or pink dianthus petals 1 1\/2 T. chopped fresh lavender blossoms or 2 1\/4 tsp. dried lavender…<\/p>\n