Ingredients

• 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1 clove garlic, crushed
• 1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard
• Freshly ground pepper and sea salt (recommended: Maldon sea salt)
• A selection of summer lettuces and salad leaves, such as:
• Butterhead lettuce
• Oak leaf lettuce
• Little gem
• Iceberg lettuce
• Saladisi
• Mysticana
• Lollo rosso
• Frisee
• Radicchio
• Red orah leaves
• Rocket (arugula)
• Edible chrysanthemum leaves
• Wild sorrel leaves or buckler leaf sorrel
• Golden marjoram
• Salad burnet
• Borage or hyssop flowers
• Young nasturtium leaves and flowers
• Marigold petals
• Chive or wild garlic flowers
• Herb leaves, such as lemon balm, mint, flat parsley
• Green pea shoots or broad bean tips

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Instructions

1. For the dressing: Put all the ingredients into a small bowl or jam jar. Whisk with a fork until the dressing has emulsified.
2. For the salad: Wash and dry the lettuce and salad leaves. If large, tear into bite-size bits. Put in a deep salad bowl and add the herb sprigs and edible flowers. Toss, cover, and chill in a refrigerator until needed. Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.