Elizabethan English Herb and Flower Salad With Honey Dressing

INGREDIENTS

1 bunch watercress, washed and trimmed

6 spring onions, finely sliced

4 leaves sorrel, shredded

1 bunch lambs lettuce, washed and trimmed

6 radishes, trimmed and thinly sliced

3 sage leaves, chopped

3 mint leaves, chopped

1 stalk fresh rosemary, leaves from

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon clear honey

salt & freshly ground black pepper

fresh edible flower (calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds)

DIRECTIONS

Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves.

Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing.

Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.

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