Gentle color: salad recipe zucchini, kiwi fruit and acacia flowers

This gentle salad created by chef of the Paris restaurant Pouliche Amandine Shano, easy to implement, but worthy of white tablecloths and the most beautiful of instruments.

3 young white zucchini;

2 kiwi;

Acacia flowers for decoration (you can substitute Jasmine flowers, arugula, umbrellas blooming dill or Daisy petals);

50 ml white balsamic vinegar;

1 tbsp olive oil;

Salt and pepper to taste.

The day before cooking, mix the vinegar and flowers in a glass container and leave overnight in a dark place, and in the morning strain.

Cut white squash (it taste more mild and sweet than zucchini with dark skin) very thin slices and place on a platter. Then put the slices of kiwi and garnish with flowers. Season flower vinegar, flavored olive oil, pepper and sea salt.

Text: Jade Simon

Materials vogue.fr