Subtle umami notes from the Asian-inspired vinaigrette coat delicate cucumber, corn and edible flowers ever so slightly to offer a stunning as well as delicious dish.



To prepare the vinaigrette, combine all ingredients except the oils and soy sauce in a blender and pulse to combine. With the motor slowly running, add oils to emulsify. Check the seasoning and add soy sauce to taste; reserve. This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to one week.

In a small bowl, combine the cucumber, almond slices, corn, blossoms, fennel fronds, and citrus zest and toss gently with three tablespoons of the vinaigrette.