Adapted from “Kosher by Design Entertains” by Susie Fishbein (Mesorah Publications, $34.99)
5 ounces baby arugula leaves 10 fresh chives, sliced into 2-inch pieces 1 carrot, coarsely grated or 3/4 cup bagged shredded carrots 1 jicama, peeled and thinly sliced, or packaged turkey roll 8 edible flowers, any combination (available in the produce section of most supermarkets) 1/3 cup olive oil 1/2 cup Moscato di Asti or Champagne 1 teaspoon fresh lemon juice 1/8 teaspoon freshly ground black pepper 1/2 teaspoon salt
In a large bowl, combine arugula, chives and carrots. Add in petals from 4 of the flowers. Toss.
Place jicama slices or turkey-roll slices in a stack. With a small heart-shaped cookie cutter, cut out stacks of hearts. Set aside.
Prepare vinaigrette. In a tall container, with an immersion blender, emulsify the oil, Moscato or Champagne, lemon juice, pepper and salt. If doing by hand, whisk vigorously until emulsified.
When ready to serve, add 3 to 4 tablespoons of dressing to bowl of salad. Toss. Dip remaining 4 whole flowers into extra vinaigrette. Arrange hearts and flowers on top of salad.
Serves 4.
<strong>Per serving: 258 calories; 18 g fat (2 g saturated fat; 63 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 312 mg sodium; 2 g protein; 9 g fiber.
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