Spring Flowers And Greens - cooking recipe

Ingredients

8 c. mixed greens (such as baby lettuce, mache, chicory, endive, rocket, watercress or spinach)
2 c. edible flowers (apple, chervil, chive, coriander, Johnny Jumpups, pansies, plum, scented geraniums or violets)
1 to 2 Tbsp. mint leaves (tiny)
2 to 3 Tbsp. snipped chives
1/2 c. olive oil (I prefer Saffoil)
2 to 3 Tbsp. balsamic, tarragon or herb vinegar
salt and pepper

Preparation

Wash greens; pat dry with paper towels.
Place in bowls or on plate.
Sprinkle herbs over and arrange flowers decoratively on greens.
Mix vinaigrette, pour over salad and toss gently.
Serve immediately.
Serves 8.