Rose Petal Fruit Salad
|Blueberries||1 1⁄2 Cup (24 tbs), rinsed|
|Sliced nectarines||3 1⁄2 Cup (56 tbs)|
|Rose petals||1⁄4 Cup (4 tbs), rinsed and drained|
|Johnny jump ups||1⁄4 Cup (4 tbs), stems pinched off , rinsed and drained|
|Raspberry vinegar||2 Tablespoon|
|Rose water||1 1⁄2 Teaspoon|
1. Arrange berries and nectarines on a platter; sprinkle flowers over fruit.
2. In a small bowl, mix vinegar with rose flower water to taste. Spoon evenly over salad. Season to taste with salt.