Floating Olive Branch
Farmer’s Market Garden Salad


Blueberry, Lemon & Lavender Vinaigrette: 

1 1/2 tablespoons Lavender Infused Balsamic 

1 1/2 tablespoons Blueberry Balsamic 

1 tablespoon honey 

1 tablespoon lemon juice 

1 tablespoon Dijon mustard 

1/4 cup Meyer Lemon Infused Olive Oil 

Fleur de Sel and black pepper, to taste


8 cups salad greens 

1/2 bunch asparagus, trimmed and blanched 

4 oz. fresh green beans, trimmed and blanched 

2 ears of corns, shucked, blanched, and cut into coins

2 mini cucumbers, quartered 

12 mini bell peppers 

1 cup cherry tomatoes, halved  

1 cup fresh blueberries 

3/4 cup fresh strawberries, halved 

1/4 cup fresh basil leaves 

2 tablespoons fresh dill sprigs 



Place balsamic, honey, lemon juice, mustard, and olive oil in a medium bowl and whisk to combine. Season to taste with salt and pepper and refrigerate in a sealable container until ready to serve. 

Divide salad greens between plates or bowls. Top greens with asparagus, green beans, corn coins, cucumbers, bell peppers, tomatoes, blueberries, strawberries, basil, and dill. Drizzle with vinaigrette before serving.