Edible Art

A salad is a salad…not! If you are going to eat it, it should look beautiful.

Start with foraged garden greens of your choice; butter lettuce, romaine, spinach, etc. Next add the edible herbs, flowers, petals, stems, fruits, and vegetables…basically whatever is edible, in season, and tasty. Be careful not to “over-do-it” and turn it into a pile of everything rather than edible art!

Garnish the plate with either a high quality olive oil and balsamic vinegar or a whipped dressing {see below}. Don’t over dress the salad as you will hide the natural flavors!

Chef Sherry Schie


Whipped Dressing Recipe

½ c heavy whipping cream
2 tbsp. lemon juice
2 tbsp. goat cheese, softened
2 tbsp. shallot, diced
1/3 c olive oil
Salt & pepper to taste


In a small food processor, blend lemon juice, goat cheese, salt and pepper. Slowly add olive oil until incorporated.

In another small bowl, whip whipping cream until stiff peaks. Gently fold in cheese mixture.

Garnish plate with some of the dressing.