YieldsMakes 6 servings
Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

How to Make It

Step 1
1

In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.

Step 2
2

To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.

Step 3
3

Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

Ingredients

 1/3 cup slivered almonds
 2 tablespoons extra-virgin olive oil
 1 tablespoon red wine vinegar
 1 teaspoon Dijon mustard
 2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
 2 tablespoons rosemary blossoms
 1 cup purple or pink dianthus petals
 1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender
  Salt and pepper

Directions

Step 1
1

In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.

Step 2
2

To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.

Step 3
3

Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

Purple Flash Spinach Salad