Sharon's Bergamot Salad

* wood salad bowl
* clove of garlic
* 1 medium lettuce
* 1 teaspoon young bergamot leaves
* 3 bergamot flower heads
* 4 hard boiled eggs
* French dressing (1 tablspoon herb vinegar to 3 tablespoons olive oil, unrefined sea 
salt, pepper to taste and a pinch of sugar)

Wash lettuce and dry thoroughly, place in fridge to cool and crisp. Rub a wood bowl with
a clove of garlic. Place in torn lettuce leaves, bergamot leaves and sliced hard boiled 
eggs. Add french dressing. Toss well . Tear the blossoms into the salad, toss again and 
serve.

Sharon - Apsley Acers - Ontario