Mesclun

Directions

1. 1
   Wrap the washed and dried greens in paper toweling and chill until ready to serve.
2. 2
   In a small saucepan, warm the vinegar and sugar over medium heat until the sugar dissolves.
3. 3
   Allow to cool.
4. 4
   Whisk the oils and seasonings into the sweetened vinegar.
5. 5
   In a large bowl, toss the greens and herb sprigs with enough vinaigrette to coat, and divide among four chilled plates.
6. 6
   Sprinkle the salad with the blossoms and petals and serve.
7. 7
   Accompany the salad with lightly toasted thick slices of crusty Italian bread and any triple-cream cheese or Gorgonzola and Mascarpone torta.