Salad with Flowers and a Light Vinaigrette

Ingredients Mixture of salad greens Optional Grated beetroot, diced carrot, quartered cucumber, sliced tomato, avocado, etc. Mixture of edible flowers and herbs such as "Purple Opal' basil, lemon basil, borage flowers, calendula flowers, nasturtium, chive flowers, etc.

Dressing Ingredients 2 tablespoons plus 1 teaspoon white balsamic vinegar or sherry vinegar ½ cup flax seed oil, grape seed oil or extra virgin olive oil Optional 1-2 teaspoons Dijon-type mustard 1 shallot finely diced 1 tsp of one or a combination of fresh lemon thyme, parsley, lemon basil ¼ tsp salt

Method 1. For the dressing, add any of the optional ingredients to the vinegar and gently whisk. 2. Continue whisking while adding the oil in a stream. 3. Clean all salad greens and tear into bite size pieces. 4. Add optional salad vegetables. 5. Remove calendula petals, tear nasturtiums, divide chive blossoms, and slice any fresh herbs and sprinkle over the top. 6. Toss with vinaigerette and serve immediately.