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Nasturtium Caprese
from the kitchen of Sharmagne Leland-St. John

20 large nasturtium leaves
2 cups red tear drop tomatoes
12 ounces fresh buffalo mozzarella
20 nasturtium flowers

Arrange 5 nasturtium leaves on each of 4 plates.  Place thinly sliced rounds of Mozzarella on each plate. Divide the tomatoes between the 4 plates and scatter atop the cheese.  Garnish with the nasturtium flowers and top with Nasturtium Dressing.

Nasturtium Dressing

3 tablespoons finely chopped shallots
1 1/2 tablespoon Dijon mustard
2 tablespoons chopped chives
2 tablespoons chopped nasturtium stems
1 1/2 cup peanut oil
2/3 cup nasturtium vinegar
salt and white pepper to taste

In a blender combine the first 4 ingredients.  Add the vinegar and pulse.  Set blender on a slow speed and slowly add the oil.  Season with the salt and pepper to taste.  You may also make this dressing in a bowl with a whisk.

Nasturtium Vinegar.
Harvest and wash at least 20 nasturtium flowers.   Boil a jar or decorative
bottle until sterilized.    Fill the jar or bottle with the nasturtium flowers
and pour rice vinegar over them.   Seal and put in a cool dark place for 3
weeks.

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