Kinoith Summer Garden Salad With Ballymaloe Cookery School Dressing

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4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon honey

1 clove garlic, crushed

1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard

Freshly ground pepper and sea salt (recommended: Maldon sea salt)

Butterhead lettuce

Oak leaf lettuce

Little gem

Iceberg lettuce



Lollo rosso



Red orah leaves

Rocket (arugula)

Edible chrysanthemum leaves

Wild sorrel leaves or buckler leaf sorrel

Golden marjoram

Salad burnet

Borage or hyssop flowers

Young nasturtium leaves and flowers

Marigold petals

Chive or wild garlic flowers

Herb leaves, such as lemon balm, mint, flat parsley

Green pea shoots or broad bean tips

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