By Libbie Summers (produced for Savannah Magazine)
Assisted by Candace Brower
Photography by Cedric Smith
Spring greens never looked so deliciously beautiful and enchanting.
(sweet peach vinaigrette)
2 tablespoons Peach Preserves
2 tablespoons canola oil
2 tablespoons rice wine vinegar
Kosher salt and freshly ground black pepper to taste
6 cups mixed Spring salad greens (mizuna, arugula and herbs), washed and dried
12 Easter radish, washed and sliced in half lengthwise
12 edible flowers
In a small mixing bowl, whisk together the preserves, oil and vinegar. Salt and pepper to taste.
Divide the salad greens between 6 plates, add 4 radish halves to each plate. Drizzle with a small amount of vinaigrette and garnish each with edible flowers. Serve immediately.
Vintage plates from the collection of Elizabeth Demos
Vintage furniture from Savannah Vintage Rentals
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