Herbs-and-Flowers Salad
Makes 4 side-dish servings.

1/2 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup white wine vinegar
2 tablespoons coarsely snipped fresh basil
2 tablespoons unsalted sunflower seeds
2 tablespoons coarsely snipped fresh Italian parsley
1 tablespoon coarsely snipped fresh salad burnet or chervil
1 teaspoon honey
1 large clove garlic, quartered
1/2 teaspoon dry mustard
Cabbage or kale
4 cups torn mixed greens (such as Boston, bibb, leaf or red-tip leaf )
1 cup torn radicchio
1/2 cup torn arugula
Assorted edible flowers (such as nasturtiums, roses, borage, comfrey or Johnny jump-ups)

1. For dressing, in a blender container or food processor bowl, combine olive oil, Parmesan cheese, vinegar, basil, sunflower seeds, parsley, burnet, honey, garlic and mustard. Cover and blend or process until well combined. Let stand at room temperature for at least 15 minutes.

2. Line a platter with cabbage or kale. Fill with mixed greens, radicchio and arugula. Top with flowers.

3. Just before serving, stir dressing. Drizzle enough dressing over the salad to coat the leaves. refrigerate any leftover dressing.

Make-Ahead Tip: If you like, cover and chill the salad dressing in the refrigerator for up to 48 hours

Thanks to Flower-Recipe egroup for this recipe.