~ Skirt in the Kitchen ~
Clip/cut and wash fresh herbs (pesticide-free). Remove the petals from marigolds.
Add to green garden lettuce.
Add slivers of Granny Smith apple and red onion. Toss in edamame beans.
Rose’s Vinaigrette ~ adapted from Lucinda Scala Quinn
Mesh together: 1 tablespoon minced shallot, 1 teaspoon Dijon, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon Worcestershire sauce.
Pour in 3/4 cup extra-virgin olive oil, 2 1/2 tablespoons red wine vinegar, 2 tablespoons freshly squeezed lemon juice– whisk well, add salt and pepper to taste.
Top with finely grated Parmesan.
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