The Incredible Edible Flower Salad With Fresh Herbs

INGREDIENTS

Salad

1 small butterhead lettuce

1 cup baby arugula leaf

1 cup baby spinach leaves

1 cup watercress leaf

1⁄2 cup fresh basil leaf, loosely packed

1⁄2 cup fresh Italian parsley, chopped coarsely

1⁄2 cup sorrel (or 1 cup purslane)

1⁄2 cup baby mustard greens or 1⁄2 cup collard greens

1⁄3 cup fresh chives, snipped

1⁄3 cup fresh chervil, snipped

2 tablespoons fresh dill, snipped

1⁄2-1 cup fresh edible flower (read *NOTE)

Mustard-Dill Seed Vinaigrette

1⁄4 cup red wine vinegar

2 tablespoons extra virgin olive oil

1⁄2 tablespoon Dijon mustard

2 teaspoons honey

1⁄2 teaspoon dill seed, slightly crushed

1 garlic clove, finely minced

salt, to taste

cracked black pepper, to taste

DIRECTIONS

*NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.

VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.

SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.

Tear apart the butterhead lettuce and any large-leafed herbs.

In a pretty salad bowl, toss together all greens except for the flowers.

Pour the vinaigrette over the salad and toss gently to coat.

Garnish with the edible flowers and serve immediately.

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