Fresh Herb Salad with Edible Flower and Mustard-Dill Dressing

Serves 6

Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).

1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers

Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste

Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.

In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.

From Delicious Living Magazine