Purple Flash Spinach Salad

• 1/3 cup slivered almonds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
• 2 tablespoons rosemary blossoms
• 1 cup purple or pink dianthus petals
• 1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender
• Salt and pepper

1. In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.
2. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.
3. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

almonds, extravirgin olive oil, red wine vinegar, mustard, baby spinach leaves, rosemary blossoms, purple, fresh lavender blossoms, salt

Taken from www.myrecipes.com/recipe/purple-flash-spinach-salad (may not work)