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Spring Garden Salad with Edible Flowers and Meyer Lemon-Herb Citronette



Cook Time

20 mins

Total Time

20 mins

Chalk Hill Sonoma Coast Chardonnay

Chalk Hill Chardonnay

Sonoma Coast AVA

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Spring has arrived here at Chalk Hill Estate Vineyards & Winery! Our culinary garden is flourishing with seasonal herbs, fruits, and vegetables that inspire our farm-to-table dishes. Capture the essence of spring with this delicious spring garden salad. Bright, forward, and approachable, our Sonoma Coast Chardonnay complements the crisp and freshness in this salad.


  • 2 heads fresh spring lettuce
  • 1 bunch radishes, cleaned and sliced thinly
  • 1 large cucumber, sliced thinly
  • ¼ cup sliced toasted almonds
  • 1 cup chevre, crumbled
  • ¼ cup meyer lemon juice
  • ½ cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp shallot, minced
  • 1 tbsp honey
  • 2 tbsp chives, chopped
  • 2 tbsp Italian parsley, chopped
  • Salt and pepper to taste
  • Edible Flowers for Garnish


  1. In a blender, combine lemon juice, chives, parsley, shallot, mustard, and honey. Blend on low until fully mixed, and slowly stream in olive oil until smooth and emulsified
  2. In a large bowl, combine lettuce, radish, and cucumber. Toss in citronette to coat evenly, and season to taste with salt and pepper.
  3. To serve, garnish with chevre, almonds, and edible flowers.
  4. Enjoy with Chalk Hill 2021 Sonoma Coast Chardonnay, or 2021 Little Patch Chardonnay.