This is the salad I used to prepare when the orchard was full of primroses. During the summer holidays I’d use nasturtiums instead.
Tear the spinach leaves roughly, or leave them whole if they are very small. Cut the base off the chicory and slice across fairly thickly.
In a salad bowl (glass looks prettiest), mix the sliced spinach and chicory leaves with the primrose leaves.
For the dressing, whisk the vinegar, honey and walnut oil together in a cup and season with crushed sea salt and black pepper.
Lightly toss the salad with the dressing just before serving, scattering the primrose flowers over the top to finish.
© 2010 Josceline Dimbleby. All rights reserved.