Borage blossoms brighten this delicate salad, making it a perfect luncheon choice.
Mache (Corn Salad leaves)
1/4 tsp salt
4 tsp tarragon vinegar
1 small shallot, finely minced
4 tbsp walnut oil or extra virgin olive oil
Beets
Boiled eggs
Toasted pecans
Borage blossoms
Gently wash Mache (Corn Salad leaves) by trimming the root ends and dipping in water. Towel dry and chill. In a bowl, combine the salt with the tarragon vinegar and the shallot. Whisk in the walnut oil or extra virgin olive oil. Toss the Mache with dressing, and serve with golden beets, boiled eggs, and toasted pecans. Garnish with blue Borage blossoms.