This salad is great if you’re in the mood for something light, or it’s a great way to open a meal.
Thai Basil Flowers
White Wine Vinegar
Salt (to taste)
Pepper (to taste)
Start by whisking white wine vinegar and olive oil together (the ratio is personal preference). Next, mix in very finely diced ginger (to taste), then season it with salt and pepper.
Mix 1 tablespoon of goat cheese (or cream cheese) with 1 tablespoon of mayonnaise until it’s smooth. Mix in very finely diced garlic (to taste), then season it with salt and pepper.
Start by peeling your cucumber, then cut a segment of it and core it. Next, finely dice another smaller section of the cucumber.
Next, cut supremes from an orange by cutting off the top and bottom. Once that’s done, place one of the flat ends of the orange on a cutting board, then cut the peel away in sections (from top to bottom). As your cutting, be sure to cut deep enough to remove the outer membrane of the orange, along with the peel.
When the peel is completely removed, cut between the orange segments to remove the supremes, while leaving the membrane.
When the orange segments are ready, add them to your plate, along with the diced cucumber. Fill the cored cucumber with the cheese, add it to the plate, and finish with chives.
Add spinach, basil, and Thai basil flowers to the plate, spoon on your vinaigrette, and enjoy.