Salade of Smoked Salmon and Spring Lettuce with Rose Petal Champagne Vinaegrette

This recipe has an elegant and sophisticated flavor!  This flavor combination is appealing for charming ladies.
     Do not worry about your masculinity, guys!  If you like the flavor of rose petals!  Rose petals and rose water commonly flavor middle eastern recipes.  Everybody appreciates a nice rose!  Although rose petals are common in Arabic cuisine, vinegar is taboo, because it is a fermented product.
     There is a big difference between hot smoked salmon and cold smoked salmon.  Both types of smoked salmon can be cured before smoking.  Salmon smoked with heat and smoke is usually fully cooked.  Salmon smoked with no heat and cold smoke is still raw.  Many cooks mistake cold smoked salmon for gravlax.  Gravlax is cured salmon that is not smoked.  The curing process or cold smoking process does kill any parasitic pathogens in salmon.        
     
     Rose Petal Champagne Vinaegrette Recipe:
     Place 2 tablespoons chopped, small edible dried rose petals or 1 1/2 tablespoons of fine chiffonade sliced fresh edible rose petals in a mixing bowl.
     Add 1 ounce of champagne vinegar.
     Add 1 teaspoon of finely chopped shallot.
     Add 3 ounces of vegetable oil.   (Do not use virgin olive oil or strong olive oil for this dressing.  Olive oil has a clashing flavor!)
     Add sea salt and white pepper.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 teaspoon of honey.
     Stir the ingredients, to form a loose vinaegrette.
     Let the ingredients marinate for 15 minutes.
 
     Salade of Smoked Salmon and Spring Lettuce with Rose Petal Champagne Vinaegrette:
     Place a small mound of mixed baby spring lettuce on the center of a plate.

     Place thin plum tomato slices on the plate around the lettuce.

     Place a dab of finely chopped hard boiled egg on each tomato slice.

     Place a few thin slices smoked salmon on top of the lettuce.  (The portion of smoked salmon should be 3 to 4 ounces.)

     Place some very thin sliced shallot on the smoked salmon slices.
     Spoon the rose petal champagne vinaegrette across the middle of the smoked salmon slices and over the lettuce.
     Spoon some rose petal champagne vinaegrette on the plate between the tomato slices.
   
     The flavor of this salad is very gentle and ladylike.  The sweet flower aroma and flavor of fragrant rose petals is perfect with smoked salmon.  The light flavor of champagne vinegar compliments the rose petals.
     I have done a lot of edible flower cooking over the years.  This rose petal champagne vinaegrette is one of my favorites!  Yum!  ...  Shawna