Summer Celebration Salad With Feta, Watermelon, Berries And Petals

• For the Salad
• 1 cup tender new peas, blanched
• 1 small red onion, halved, then thinly sliced
• 1 cup feta cheese, cubed
• 2 cups watermelon, seeded and cubed
• 1/2 cup fresh blueberries, or raspberries, serviceberries, blackberries...
• 5 small radishes, trimmed, thinly sliced
• 1/2 an unpeeled English cucumber, very thinly sliced
• 1 cup mixed salad leaves, wild and domestic
• 1 tablespoon finely chopped fresh mint leaves
• 4 daylily flowers, stamens removed, petals plucked
• 4 nasturtium flowers, whole or petals plucked
• 1 frilly double marigold, petals plucked, green parts discarded
• For the Vinaigrette
• 3 tablespoons olive oil or cold pressed canola oil
• 1 tablespoon verjus or apple cider vinegar
• 1 tablespoon blueberry honey (or other runny honey)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• Fresh black pepper to taste

1. Blanch the peas; bring a medium saucepan of salted water to the boil over high heat. Add the peas and boil for 1 minute. Drain and transfer peas to a bowl of icy water. Allow to sit in the cold water until the peas are completely cooled, then drain and set aside to dry a bit.
2. Into a very large bowl add all the salad ingredients; set aside while making the vinaigrette.
3. Add the vinaigrette, and toss very gently; petals bruise easily. Tumble onto a serving platter and garnish with a final drizzle of honey.
4. To make the vinaigrette, add the oil, verjus or vinegar, honey, mustard, salt and pepper to a medium bowl and whisk until well blended.
5. Taste for salt and pepper and adjust to taste.

salad, tender new peas, red onion, feta cheese, watermelon, fresh blueberries, radishes, cucumber, mixed salad leaves, mint leaves, flowers, flowers, petals plucked, vinaigrette, olive oil, verjus, honey, mustard, salt, fresh black pepper

Taken from food52.com/recipes/62112-summer-celebration-salad-with-feta-watermelon-berries-and-petals (may not work)