Spring Greens and Flowers with Honey and Tarragon Vinaigrette
My eyes were frozen wide open. My view of the garden, the outlines of flowers grew hazy. Shapes faded into blurs of color. Bright yellows, pinks and purples transformed into burnt oranges and dark reds and then brown. A stillness followed and the snow came. Sounds were muffled and the light faded. I knew I could bear it no longer. I lay in the cold darkness. I was alone, abandoned, frozen in a timeless winter with seemingly no escape.


I looked down and there stood a small nasturtium looking up at me waiting for my attention.
I smiled and knelt down and in the quietest child-like voice I heard a story. The cutest little flower remembered back to her roots in Peru. Spanish conquistadors brought her to Europe. She served King Louis XIV and became wildly popular. She grew to love a place named Monticello where a very nice man named Thomas Jefferson lived, although she said he kept calling her a fruit. She laughed about that. She then quietly asked if she could be included in a future garden of mine. She felt as if she was still relevant and useful. I looked at her quizzically.
"What do you mean relevant and useful?" I whispered to the small blossom.

I suddenly felt terrible. Who knew that flowers had feelings? And if this little Nasturtium had been in service to kings and presidents, who was I to remove her from anywhere....and she was quite pretty; bright orange flowers with what looked like a little flame emanated from the inside of the petal. That flame might be the slight peppery bite that nasturtium is known for. Of course I wouldn't remove her from the garden.
I looked around and it seemed as though all of the other flowers meekly peeked around corners and bushes, brimming with a new hope; each having their own stories and roots, edible or not, waiting to share them with me.
The nasturtium asked me to try her in the salad and so I sat, humbled that I was able to partake in something that was truly amazingly beautiful...beauty within and out, giving of herself freely.
Was that the morning dew forming in my eyes?
Honey Tarragon Vinaigrette
2/3 Cup Extra Virgin Olive Oil
1/3 Cup White Wine Vinegar
1 tsp Dijon Mustard
1 Clove Garlic, Minced
1/2 tsp Dried Tarragon
2 tsp Honey
Put all ingredients in a jar, (rubbing the tarragon between your fingers to 'wake it up' before sprinkling into jar)
Place lid on jar tightly.
Shake vigorously.
Use on salads, especially ones with flowers.
The pictured salad contains baby spring greens, thinly sliced red onion, sliced baby cucumbers and the star of our post, Nasturtium Flowers.
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