Floral Vinaigrette

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This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

The Martha Stewart Show, April 2011

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Yield:

Makes about 2 cups

Ingredients

1/2 cup Champagne vinegar
1/4 cup finely chopped shallots
1/2 cup olive oil
1 tablespoon chopped organic roses or nasturtium flowers
1 teaspoon coarse salt

Directions

Step 1
Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.

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