White Asparagus, Crabmeat And Lavender Salad - cooking recipe

Ingredients

1 lb. White asparagus (cut into 2\" lengths and steamed)
8 small cooked artichoke hearts
1 lb. Fresh lump crabmeat
1/2 small red onion, minced
Mixed salad greens
Dressing
3 Tbsp. Fresh Orange Juice
1 T white wine vinegar
pinch of sugar
salt to taste
2 Tbsp. Extra virgin olive oil
1 Tbsp. Fresh lavender flowers
Garnish
Minced fresh chives
Johnny Jump ups
Tops of fresh lavender flowers

Preparation

Combine all salad ingredients, combine and mix together dressing ingredients. Pour dressing on salad and garnish with chives and flowers.