Wildflower & Arugula Salad with Orange Blossom Vinaigrette

Serves 4

Ingredients Amount
Baby Arugula 5 cups
Edible flowers 1- 1/2 cup
Farmer’s cheese, crumbled 3-4 oz.
Red onion, thinly sliced 1⁄2 medium onion
Radishes, thinly sliced 4-5
Orange blossom honey 2 Tbls.
Grape seed oil or canola 1/2 cup
Apple cider vinegar 1 Tblsp.
Dijon mustard 1 tsp.
fresh Basil, chopped 2 tsp.
Kosher salt & UYIF Tuscany Pepper Blend 1/2  tsp. each


  1.  Combine all vinaigrette ingredients except the salt & pepper blend in a jar and shake to combine.  Add  salt & pepper and shake again.
  2. Add all salad ingredients to a large white or wooden bowl.  Add the vinaigrette and toss well.  Serve immediately.