Nasturtium Blossom Salad

• 3 cups ruby lettuce
• 1 cup arugula, loosely packed
• 1 ounce or 8 nasturtium blossoms
• 1 garlic clove, pressed
• 1/2 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 2 grindings of black pepper
• 1/4 teaspoon sugar
• 4 tablespoons white wine vinegar (or a fruit vinegar if available)
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced
• 10 tablespoons olive oil

1. In salad bowl, put ruby lettuce on bottom, then arugula and finally nasturtium blossoms, carefully arranged to set off the color of the flowers.
2. With whisk, whip together all ingredients for vinaigrette.
3. There should be about 6 ounces.
4. Dress salad with half the vinaigrette.

ruby lettuce, arugula, blossoms, garlic, mustard, salt, grindings of black pepper, sugar, white wine vinegar, fresh dill, fresh parsley, fresh basil, olive oil

Taken from cooking.nytimes.com/recipes/109 (may not work)