Mesclun

1. 1

   Wrap the washed and dried greens in paper toweling and chill until ready to serve.

2. 2

   In a small saucepan, warm the vinegar and sugar over medium heat until the sugar dissolves.

3. 3

   Allow to cool.

4. 4

   Whisk the oils and seasonings into the sweetened vinegar.

5. 5

   In a large bowl, toss the greens and herb sprigs with enough vinaigrette to coat, and divide among four chilled plates.

6. 6

   Sprinkle the salad with the blossoms and petals and serve.

7. 7

   Accompany the salad with lightly toasted thick slices of crusty Italian bread and any triple-cream cheese or Gorgonzola and Mascarpone torta.

No additional tips available.