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1. Cut cheese into thin wedges. In a large bowl toss greens and rose petals.
2. On 6 salad plates arrange cheese, fish, and mixed greens. Sprinkle with dill.
3. For dressing, in a small screw-top jar combine oil, vinegar, sugar, cardamom, and coarsely ground pepper. Cover tightly and shake until well combined. Season dressing with sea salt and freshly ground black pepper. Drizzle dressing over fish and greens. Serve with fresh berries. Makes 6 servings.