Mixed Salad with Edible Flowers

Nasturtiums, pancies, and marigolds are all edible flowers. It is great served with other greens, such as arugula, or frisée lettuce tossed with a simple dressing.
Ingredients:
1 small bunch frisée lettuce
4 ozs arugula
fresh tarragon sprigs
fresh chives
½ cup freshly picked flowers (nasturtiums or marigolds)
Dressing:
3 Tbsp. extra virgin olive oil
1 Tbsp. red wine winegar
½ tsp. French Dijon mustard
1 tsp. garlic, minced
pinch of sugar or ½ tsp. honey
Method:
1. Wash and drained salad greens and flowers. Toss it in a large mixing bowl. In a another bowl mix all the ingredients for the dressing and serve it on the side with the salad.