For the salad:
2 cups mixed salad leaves
8 different coloured Nasturtium flowers
½ cup Almonds, toasted
For the vinaigrette:
2Tbs poppy seeds, toasted
1 garlic clove, minced
1 shallot, minced
¼ cup olive oil
1 Tbs honey
3 Tbs chardonnay vinegar
Juice of 1 blood orange (Optional)
Quarter the pomegranate and bash out the seeds into a bowl with the back of a wooden spoon. (This is the most effective way to dislodge the seeds).
Add the pomegranate seeds to the vinaigrette.
Remove petals from nasturtiums.
Combine remainng ingredients and dress with pomegranate and poppy seed vinaigrette.
Season and toss.