Florida Charred Okra Salad with Hot Honey Vinaigrette

Ingredients

Preparation

Preheat a large sauté pan over medium-high heat. In a medium-sized mixing bowl, add the halved okra, olive oil and seasoning blend. Toss to coat. Carefully lay the okra cut side down in the pan. Cook the okra for 2 to 3 minutes until slightly charred and crispy, then flip over and cook for another minute. Remove the okra from the pan onto a clean paper towel to cool slightly. Season lightly with sea salt and fresh ground pepper.

Prepare the salad in two chilled bowls, by carefully hand tearing and evenly arranging the Florida lettuce. Place even amounts of charred okra over the salad greens. Add the sliced sweet peppers and fresh grated Pecorino Romano cheese. Garnish each salad with the edible Florida flowers. Serve with Florida Hot Honey Vinaigrette.

Florida Hot Honey Vinaigrette

In a small mixing bowl, combine the Florida hot honey, lemon juice, vinegar, smoked paprika, seasoning blend, Dijon mustard and fresh chopped garlic. Stir all ingredients to combine and slowly drizzle in the olive oil while stirring. Adjust seasoning with sea salt and fresh ground pepper, to taste. Store in a sealed container in the refrigerator until ready to serve.