Mesclun

• 1 pound assorted greens, carefully washed and dried (see note)
• 1 cup chervil and parsley sprigs, very loosely packed
• 13 cup light white-wine tarragon vinegar or fruit vinegar
• 1 teaspoon sugar
• 13 cup light olive oil
• 13 cup vegetable oil
• Salt and freshly ground white pepper to taste
• 1/2 cup herb blossoms, such as chervil, thyme, borage or sage combined with nasturtium petals or rosa rugosa petals

1. Wrap the washed and dried greens in paper toweling and chill until ready to serve.
2. In a small saucepan, warm the vinegar and sugar over medium heat until the sugar dissolves.
3. Allow to cool.
4. Whisk the oils and seasonings into the sweetened vinegar.
5. In a large bowl, toss the greens and herb sprigs with enough vinaigrette to coat, and divide among four chilled plates.
6. Sprinkle the salad with the blossoms and petals and serve.
7. Accompany the salad with lightly toasted thick slices of crusty Italian bread and any triple-cream cheese or Gorgonzola and Mascarpone torta.

chervil, light whitewine, sugar, light olive oil, vegetable oil, salt, herb blossoms

Taken from cooking.nytimes.com/recipes/2339 (may not work)