10-12 zucchini flowers
1 purple radicchio, separated into cups
2 green witlof, leaves separated
1 baby fennel, sliced
400g can cannellini beans, drained and rinsed
Baby basil leaves, to garnish
3 tbsp white wine vinegar
3 tbsp extra virgin olive oil
Bring a medium-sized pot of water to the boil, cook zucchini flowers for 1-2 minutes or until slightly tender. Drain on paper towel.
Place radicchio cups onto a platter, fill with witlof, fennel and beans. Place flowers on the side.
Add white wine vinegar and oil to a jar, shake well to combine. Drizzle dressing over salad when ready to serve. Garnish with basil.