Mar 22, 2016 07:39 PM
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other edible flowers
DIRECTIONS
Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
Toss dressing with greens and top with flowers. Serve immediately.
http://www.marthastewart.com/974983/gree...le-flowers
![[Image: P1060703.JPG]](http://3.bp.blogspot.com/-tByTUNVCN_U/TgNqBzUADBI/AAAAAAAAADU/mz5-NhGV0nQ/s1600/P1060703.JPG)
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other edible flowers
DIRECTIONS
Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
Toss dressing with greens and top with flowers. Serve immediately.
http://www.marthastewart.com/974983/gree...le-flowers