The Incredible Edible Flower Salad With Fresh Herbs

INGREDIENTS

• 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)
• 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