The Incredible Edible Flower Salad With Fresh Herbs - cooking recipe

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

Preparation

*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.