Edible flower salad

[Magical Realist]

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

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