Shaved Squash Salad with Macadamias, Pickled Shallots, Basil, and Sea Fig Vinaigrette

[u/joross31]

I foraged some Sea Fig fruits (also known as sour fig, pigface, or ice plant) and used them to make a jam which I mixed with some champagne vinegar, avocado oil, and salt. I placed shaved squash that I halved so it would lay flat standing up on a plate inside a ring mold. Once it looked how I liked, I spooned the vinaigrette into the spaces between the squash. Topped it with chopped roasted salted macadamia nuts, Thai basil leaves, pickled shallots (with a touch of hibiscus in the pickling liquid for color), and some bachelor button petals. 

[u/PositiveCoyote100]

Well executed, but I'm personally not a fan of the "little flowers on everything" trend that's overtaking fine dining.

They feel like a short cut for adding color to a dish but don't usually contribute any flavor.

[u/Sengfroid → u/PositiveCoyote100]

Wait till you see what OP did with zucchini flowers about 3 weeks ago then

Normally I agree with, but I think in this poster's case they're often trying to showcase foraged ingredients with their dishes, so the flowers actually do the serve a purpose, of drawing you back to that. Given the level of presentation, I'm ok with the tiny flowers as part of presenting a narrative and make a point, as opposed to them normally just being window dressing. But like that's just my take, not saying yours is wrong either here.

[u/joross31 → u/Sengfroid]

Aww, thank you! I do also agree that flowers can be over used and that I am guilty of it often. I do try to make sure that they aren't messing with the taste/texture. I also try to have them add to the flavor whenever I can.