We've been shopping at a new farmers' market, and have encountered some unusual, delicious and beautiful ingredients. My favorite of all are arugula flowers. Yes that is correct.
Most greens end up flowering and while some cultures discard of the flowers or feed them to their chickens, others cherish, utilize and proudly display their flowered vegetables.
Here is how to use them:
Take home, wash thoroughly, inspect for insects (what, you thought only you like the flavor of arugula?) and pull off any larger green leaves. Then place the flowers in a vase or jar, just like any bouquet.
To make the salad above (serves 2) I used:
2 cups arugula
1/4 cup arugula flowers
6 slices prosciutto
2 oz hard Parmesan cheese, grated
1 tbsp olive oil
1 tbsp balsamic vinegar
To make, tear the larger arugula leaves, tear the prosciutto, cut the plum in crescents and arrange on top, grate the Parmesan coarsely, and season with the vinegar and olive oil. Decorate with the arugula flowers, you can use them as a single flower or a few on a small section of the stem - this is your true cherry on top!
Enjoy immediately - the flowers are bursting with delicate flavor, you will love them!