Dried hibiscus flowers (jamaica) can be found in most Latino and Mexican supermarkets.
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6
dried hibiscus flowers
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1/2
cup
water
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3/4
teaspoons
Dijon mustard
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1/2
teaspoon
salt
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2
tablespoons
raspberry-flavored balsamic vinegar
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1/4
cup
olive oil
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1/2
teaspoon
crème fraiche
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Combine the dried flowers and water in a small saucepan. Bring to a boil, remove, and then let steep for about 10 minutes. You want the mixture to be strong. Strain through a fine mesh sieve to remove all solids form the dried flowers. Reserve.
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Whisk the mustard, salt, balsamic vinegar, and 2 tablespoons of the hibiscus tea.
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Stream in the olive oil until emulsified and blended. Then whisk in the crème fraiche.
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Serve with fresh garden greens.
Adapted from Martha Stewart Magazine
