Cut baguette in half and toast lightly.
Rinse romaine and rose petals well and pat dry. Place one romaine leaf on 1/2 toasted baguette. Layer rose petals, goat cheese and walnuts (or pine nuts if preferred).
Top with roseberry dressing (roseberry dressing is simply raspberry yogurt flavored with rosewater to taste)
Place the second romaine leaf on the other flute, add onion slices and serve open faced.
Ingredients:
