Salad of raddichio, courgette flowers and onions, served with mustard dressing
4 small courgettes with flower (if you can not obtain them, is one boíg courgette enough)
2 tbsp. dijon mustard
1 tbsp. acacia honey
½ cup. apple cider
1 dl. good olive oil
salt and freshly ground pepper
Devide the raddichio into coarse pieces and rinse them in cold water and drain thoroughly.
Take the flower of the zucchini and split the flowers into small pieces, wash them carefully, so you don`t put to much water on the flowers. Rinse the small courgettes in water and cut them in thin sliced on a mandolin or with a sharp knife. Peel onions and cut in half and then into very thin slices. Put raddichio, courgette flowers and onions into a bowl. Mix mustard, honey, vinegar, and olive oli in a bowl and mix it all well, until you get a nice dressing. Put the dressing on the salad and mix trouroughly. Server salad immediately, so that it maintains its freshness and crispness. Eat the salad for lunch or as an accompaniment to grilled meat, fish or poultry.