Edible flower crusted goat cheese

Rose Oil 

Fill four mason jars ¾ full of grapeseed oil. Crush the fresh edible flowers and evenly distribute through out the four mason jars. Seal the jars and set aside. Half fill a medium size pot with water and bring to a boil. Once boiled remove from the heat and place the sealed jars filled with the grapeseed oil and crushed flowers. Allow to sit until the water has cooled. Know leave the flower oil in the sunlight for 3 to 5 days. Lastly strain the oil and store in a dark glass container to prevent the oil from spoiling.

Crystalized Flower petals 

Gently whisk the egg whites and warm water. Just enough to breakdown the whites. You are not looking to whip the whites. Using a pastry brush, coat each large edible flower petal with the egg whites. Make sure to only have a very thin layer of egg white on the petals and then add them to the sugar. Gently turn the flower petals in the sugar to coat both sides.  Then lay out on a baking tray lined with wax paper. Allow to dry in a cool dry area for 12 to 24 hours. Once dry they are ready to serve.

Edible flower crusted goat cheese salad

Lay the honey on a shallow plate, allow to come up to room temperature and the roughly picked edible flowers in another shallow plate. Roll the goat cheese log in the soft honey and then in the flower petals to create and nice even coat around the outside of the goat cheese log. Chill in the fridge for 15 minutes. In a medium bowl whish together the shallots, Dijon mustard, white wine vinegar and rose oil. Then add the blonde curly endive and shaved fennel. Place the dressed salad on a large dinner plate. Remove the chilled flower crusted goat cheese from the fridge and slice into three even medallions. A thin knife will work but fishing line works very well to cut the cheese. Place the cheese on the plate with the salad. Garnish with the crystalized flowers and drizzle some extra rose oil on the plate. Serve immediately.