1punnet each baby coriander, baby red chard, baby lamb’s lettuce (mâche), baby flat-leaf parsley, baby watercress and baby mizuna greens½ cupelderflower springs (see note)2 tspDijon mustard2 tsphoney½ cupextra-virgin olive oilElderflower vinegar2 cupsred wine vinegar¼ cupelderflower tea
For elderflower vinegar, place ½ cup vinegar in a saucepan and bring to the boil over medium heat. Add elderflower tea and stir to combine, then remove from heat and leave for 10 minutes for elderflowers to steep. Add elderflower mixture to remaining vinegar in a bowl and stir to combine. Elderflower vinegar will keep for up to 3 months.
Using kitchen scissors, snip baby herbs into a large bowl. Add elderflowers and gently stir to combine.
Place 2 tsp elderflower vinegar, mustard, honey and olive oil in a bowl, season to taste and whisk to combine.
Add vinaigrette to salad, toss gently to combine, then serve immediately.
Note Elderflowers are the edible flowers of the
elderberry tree. Available from select greengrocers, make sure to
purchase unsprayed flowers. Elderflower tea is made from dried
elderflowers and is available from specialist tea stores.