Wildflower & Arugula Salad with Orange Blossom Vinaigrette & Farmer’s Cheese

Ingredients:
5 cups baby arugula, washed
1.5 cups edible flowers
3 – 4 ounces crumbled farmer’s cheese (you can sub feta or goat cheese if you can’t find)
1/2 red onion, sliced
4 – 5 radishes, thinly sliced
1/2 red apple, thinly sliced (more or less)
Chives (to taste)

For the dressing:
2 tablespoons orange blossom honey
1/4 cup canola or grape seed oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tsp finely chopped basil (optional)
Salt and pepper, to taste

Directions:

1. Combine the first 7 ingredients in a large bowl (arugula through chives), arranging as you see fit. You can also arrange the ingredients on individual plates, if you prefer.
2. For the dressing: Combine the honey, oil, vinegar, Dijon, and basil in a bowl or jar. Shake or whisk to combine and emulsify. Season with salt and pepper to taste. Serve over the salad.