Salad of Fresh Herbs and Greens with Fried Eggplant

Ingredients

• 1 ½ cups arugula
• 2 tablespoons Champagne vinegar or fresh lemon juice
• ¼ teaspoon ground sumac
• 7 tablespoons extra-virgin olive oil
• 1 ½ cups fresh Italian parsley
• ¼ teaspoon ground cumin
• 1 small shallot
• + 8 more ingredients
• • 1 cup small fresh basil leaves
  • 1 cup fresh sorrel or baby spinach leaves
  • 1 cup fresh mint leaves
  • ¹/₃ cup fresh chives
  • ¹/₃ cup fresh chervil leaves
  • Nasturtium blossoms or other edible flowers
  • Coarse kosher salt
  • 2 10- to 12-ounce eggplants

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.) Using vegetable peeler, remove eggpl...

View full recipe at Epicurious