Herb and ginger salad recipe | Gourmet Traveller

Ingredients

• 100 gm frisée, preferably pale inner leaves (from 1 large head)
• 2 cups mixed soft herbs, such as basil, chervil, chives, flat-leaf parsley and mint
• Ginger dressing
• Edible flowers, to serve
• 15 gm ginger, cut into julienne
• 1 tbsp aged red wine vinegar
• ½ tsp raw sugar, or to taste
• 60 ml extra-virgin olive oil (1/4 cup)