1 1/2 cups radicchio leaves
1 package (3.5 oz.) enoki mushrooms
3/4 cup radish or alfalfa sprouts
2 pink roses, fully bloomed
Valentine Dressing (recipe follows)
Divide the radicchio leaves between two salad plates. Divide the enoki mushrooms and radish sprouts between the plates, placing them in the center of each salad. Add the rose petals, one flower for each plate, and very gently toss the petals, mushrooms and sprouts together. Gently spoon the dressing over each salad and serve.
6 tablespoons walnut oil
2 tablespoons fresh lemon juice
1 tablespoon rose water
Salt and freshly ground pepper, to taste
Whisk the oil, lemon juice, and rose water together in a small bow. Season to taste with salt and pepper. Makes about 1/2 cup.