Arugula flower salad

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.

The farmer we get these amazing flowers from sells them like it's the most usual thing in the world, yet every week someone is delighted to try them, proceeds to hopelessly fall in love with the flavor and takes them home. The great news is because noone knows what they are, they are really cheap - they go for 2 dollars for a huge huge bunch at our market.

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 plum
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!