Green Salad With Edible Flowers

Ingredients

1 teaspoon red-wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

5 1/2 ounces tender baby salad greens (about 12 cups)

1 package (50-count) unsprayed violas (small pansies) or other edible flowers

Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.

Toss dressing with greens and top with flowers. Serve immediately.