Potager Garden Salad With Mesclun Greens, Flowers and Herbs

• 4 cups mixed salad greens (leaves of young lettuces in different shades of green and red, pale lacy frisee and other chicories)
• 3 mint leaves, chopped
• 3 lemon balm leaves, chopped
• 3 sprigs fresh chervil, chopped
• 1 teaspoon Dijon mustard
• 14 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 14 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 1 cup fresh ripe raspberries
• fresh edible flower (such as violets, johnny jump-ups, nasturtiums, lavender, or rose petals)

1. In the bottom of a large salad bowl, whisk together the mustard and the olive oil, then add the vinegar, salt and pepper and mix well.
2. When ready to serve, add the mixed greens and toss until the leaves are evenly coated.
3. Garnish with the raspberries and fresh edible flowers, and serve right away.

mixed salad greens, mint, lemon balm, chervil, mustard, extra virgin olive oil, balsamic vinegar, salt, ground black pepper, fresh ripe raspberries, edible flower

Taken from www.food.com/recipe/potager-garden-salad-with-mesclun-greens-flowers-and-herbs-372494 (may not work)