To make mimosa vinaigrette: In a jar with a tight fitting lid, add: mandarin juice, champagne vinegar, Dijon mustard, garlic and hot chilli flakes, extra-virgin olive oil, wildflower honey, sea salt and freshly ground black pepper. Close the jar tightly and shake vigorously for 30 seconds to emulsify.
To make the courgette blossoms: In a big bowl, combine the honey brown beer, egg, flour, onion powder and sea salt. Whisk until smooth. Heat a 1/4-inch of extra virgin olive oil in a frying pan over medium-high heat. Add a few drops of the beer batter to the oil. When the batter starts to sizzle, the oil has reached the appropriate heat for frying (375F). Dip the courgette blossoms in the honey brown beer batter and then delicately fry them for a few seconds until they are golden on all sides. Remove the courgette blossoms from the pan with a slotted spoons and strain them on a wire rack to remove any excess oil. Lightly sprinkle with sea salt. Serve immediately with dipping sauce on the side.