The harbinger of spring on the Jordan Estate is the blossoming of our fruit trees. Our apple tree and fava bean blossoms inspired this light, healthy salad recipe to celebrate the new season. If you don’t have access to blossoms, other edible flowers may be substituted. Pairs beautifully with Jordan Chardonnay.
- 6 thin slices rustic sourdough bread
- 1 cup fava beans, shelled
- ½ cup fava blossoms
- ¼ cup stone fruit blossoms
- 3 spring onions, sliced thin
- ½ cup freshly squeezed Valencia orange juice
- ¼ cup fresh Meyer lemon juice
- 1 shallot, minced
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1½ cups Jordan Extra Virgin Olive Oil
- sea salt and freshly ground black pepper
Grill or toast the bread slices until golden brown. Drizzle with a small amount of the olive oil and set aside.
Bring a small saucepan of salted water to a boil. Add the fava beans and cook until tender, 1 to 2 minutes. Drain well. Peel and put in a bowl. Add the fava blossoms, stone fruit blossoms and spring onion. Set aside.
In a blender combine the orange juice, lemon juice, shallot, mustard and thyme. Blend on medium speed. With the blender running, slowly add the olive oil until completely incorporated. (It is best to do this just before serving.) Season to taste with salt and pepper.
Pour a small amount of the vinaigrette over the fava mixture and toss gently. Taste and adjust the vinaigrette and salt and pepper as needed. Arrange in small mounds in the center of six salad plates. Place a crouton on each plate and serve.