Makes 6 servings

Ingredients for Dressing:

• 3 tablespoons balsamic vinegar
• 5 tablespoons extra virgin olive oil
• 1 small clove garlic, minced
• salt and pepper, to taste

Ingredients for Salad:

• 6 cups mesclun or mixed baby salad greens
• 1/4 cup fresh herbs, such as lemon thyme, chives, spearmint or parsley, chopped
• 1/2 cup toasted pecan halves
• 12-20 edible flowers (golden nasturtiums and calendulas, purple and gold pansies, Johnny-jump-ups, violets)

Instructions for Dressing:

In a small bowl, whisk together vinegar and oil; add garlic and seasoning, blend.

Instructions for Salad:

Wash the greens, dry in a salad spinner or between paper towels. Place in a large bowl with pecans. Rinse and dry flowers. Small flowers may be left whole, but remove petals from calendula; discard sepals and pollen. Toss greens with dressing. Just before serving, sprinkle flowers and petals over the salad.