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Makes 1 servings
Preparation time: 15 minutes


10 pieces cherry tomatoes, halved
1/3 cup extra virgin olive oil
Salt and pepper to taste
2 pieces large calamansi, juiced
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 bunch mesclun mix
1/3 cup baby arugula
1/4 piece radish, sliced thinly
6 pieces edible flowers, petals separated
1/2 cup crumbled kesong puti


  1. Preheat oven to 120 degrees C.
  2. Place the cherry tomatoes on tray with baking sheet and drizzle some of the olive oil on them and season with salt and pepper. Roast for about 20-30minutes. Set aside.
  3. Make the vinaigrette in a large bowl by mixing together the calamansi and lemon juices with balsamic vinegar and mustard. Whisk the remaining olive oil until emulsified. Season with salt and pepper.
  4. Toss together the arugula and mesclun mix in the vinaigrette until everything is lightly coated.
  5. Top with roasted cherry tomatoes, radish, edible flowers, and crumbled kesong puti.

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