Yucca Blossom Huitlacoche Salad

Yield: 6 Servings

Salad:

1 T. olive oil
18 Huitlacoche (corn caviar) kernels or other edible mushroom
30 Yucca blossoms
6 C. Mache, stemmed, or Boston -lettuce

Dressing:

2 oz Soft white goat cheese (appx 1/4 cup)
1/4 C. olive oil
1/2 tsp. white pepper
1/4 tsp. salt
2 T. herb flavored vinegar
1 tsp. chopped fresh thyme leaves

In a sauté pan, heat the oil over medium-low heat and sauté the
Huitlacoche 1 to 2 minutes, stirring constantly, until tender. Set aside.
Fill a saucepan with water and bring to a boil. Blanch the yucca
blossoms 20 to 30 seconds. Remove and immediately rinse the
blossoms in ice water.

Drain the flowers and remove the hearts. Set aside. 

For the dressing, blend together the ingredients, except the vinegar.
Then, slowly mix in the vinegar drop by drop to avoid curdling, until all
the vinegar has been incorporated.

Toss the salad together with the dressing and sprinkle the fresh thyme
on top.

From: Native American Cooking by Lois Ellen Frank