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Edible flowers, equivalent to daisies, add a contact of class to uncooked fennel salad with honey sauce, apple cider vinegar and rapeseed oil.

Components

Appetizer For four folks

2 tablespoons of honey
2 tablespoons of apple cider vinegar
four tablespoons of rapeseed oil
salt
Cayenne pepper
2 fennel
four tablespoons of edible flowers to style, for garnish, eg. daisies, nasturtiums

The right way to proceed

Preparation:
ca. 30 minutes

Combine the honey with vinegar and oil and season with salt and pepper. Take away some beards from the fennel and add them to the sauce. Minimize the fennel lengthwise into skinny slices with the vegetable slicer. Instantly pour the dressing over the fennel and go away to marinate for approx. 10 minutes. Season them with salt and pepper. Break up the flowers along with your fingers and distribute them over the fennel. Serve instantly.

Helpful suggestions

Edible flowers, if you realize them properly, could be collected within the backyard or within the meadows not frequented by canine. Chive and tropeolus flowers, for instance, have a spicy to spicy taste. The fragile flowers of borage, violet, rosemary and daisies are appropriate for sweets, in addition to untreated rose petals or dahlias are edible. Use untreated edible flowers grown within the backyard or on the balcony. Wildflowers on the balcony appeal to butterflies and bees. As well as, some inflorescences, equivalent to borage, beak beard and marigold, are edible. You may be interested to read the Chilli chocolate recipe/ Spiced apple juice recipe/ Toasted panettone recipe/ Black pudding recipe.