Baby herb salad with elderflower vinaigrette

(Variation of the above recipe)

Serves 4

Ingredients:
1 punnet each baby coriander, baby red chard, baby lamb’s lettuce (mâche), baby flat-leaf parsley, baby watercress and baby mizuna greens
½ cup elderflower springs (see note)
2 tsp Dijon mustard
2 tsp honey
½ cup extra-virgin olive oil
Elderflower vinegar
2 cups red wine vinegar
¼ cup elderflower tea

Method:
1.For elderflower vinegar, place ½ cup vinegar in a saucepan and bring to the boil over medium heat. Add elderflower tea and stir to combine, then remove from heat and leave for 10 minutes for elderflowers to steep. Add elderflower mixture to remaining vinegar in a bowl and stir to combine. Elderflower vinegar will keep for up to 3 months.
2.Using kitchen scissors, snip baby herbs into a large bowl. Add elderflowers and gently stir to combine.
3.Place 2 tsp elderflower vinegar, mustard, honey and olive oil in a bowl, season to taste and whisk to combine.
4.Add vinaigrette to salad, toss gently to combine, then serve immediately.