Winter vegetable crudite with creamy olive oil vinaigrette By Seamus Mullen

Ingredients

• 1 cup Mixed petite radishes
• 1 Savoy cabbage, outside leaves removed and set aside, the rest cut into thin wedges
• 1 head Speckled crisp leaf lettuce, leaves separated
• 1 cup Snow Peas
• 1 head root spinach, leaves left whole, stems attached
• Mixed edible flowers
• ½ cup blooming cucumbers
• ½ cup petite carrots
• ½ cup Extra Virgin Olive Oil from Spain
• 1 egg yolk
• 1 clove garlic, grated on a microplane
• 1 tsp mustard
• 1 tsp honey
• 1 TBSP White Balsamic or Champagne vinegar
• Sea salt and fresh pepper
• Flaming Shiso and Lemon balm
• 3 cups crushed ice