Mixed Green Salad With Freshly Shelled Peas and Edible Flowers

• 2 cups freshly shelled peas
• 1 baguette, sliced diagonally, into 12 pieces
• 1 cup olive oil, plus more
• olive oil, for bread
• coarse salt
• fresh ground pepper
• 5 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon juice
• 3 tablespoons Dijon mustard
• 1 teaspoon Dijon mustard
• 1 tablespoon water
• 2 teaspoons shallots, minced (from 1 shallot)
• 24 cups mixed salad greens
• fresh edible flower, for serving

1. Bring a large saucepan of water to a boil.
2. Add peas, and cook until bright green, 2-3 minutes.
3. Drain immediately, rinse, and drain again.
4. Preheat grill to medium high.
5. Brush both sides of bread slices with oil, and season with salt and pepper.
6. Grill until toasted and lightly charred, about 1 minute per side.
7. Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar.
8. Cover, and shake to emulsify dressing.
9. Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl.
10. Season with salt and pepper.
11. Serve salad with grilled bread and remaining vinaigrette on the side.

peas, baguette, olive oil, olive oil, salt, fresh ground pepper, lemon juice, lemon juice, mustard, mustard, water, shallots, mixed salad greens, edible flower

Taken from www.food.com/recipe/mixed-green-salad-with-freshly-shelled-peas-and-edible-flowers-333379 (may not work)