Mexican Mint Marigold Vinaigrette

2/3 cup extra virgin olive oil
1/3 cup light sesame oil or grape seed oil
1 tablespoon white wine vinegar
2 tablespoons Mexican Mint Marigold leaves and flower petals, finely chopped
4 tablespoons chopped parsley
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and Pepper to taste

Combine all ingredients in a blender and mix well. Drizzle over tossed salad greens and mixed edible flowers and server.

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