Summer Flower Salad - cooking recipe

Ingredients

6 cups mixed lettuce leaves
35 fresh edible nasturtium petals
Dressing
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1 teaspoon prepared French mustard
1 tablespoon white wine vinegar
salt and pepper

Preparation

The nasturtium flowers should be fresh, unblemished and unsprayed. Do not wash them if possible, as the petals bruise easily. Check in the long horn at the back for insects and pick off the stem.
Mix the flowers with the lettuce leaves.
Shake the dressing ingredients together and mix with the salad just before serving. Serves 6.