3 lg. chrysanthemums, 2 yellow & 1 mauve
1/2 c. white wine vinegar
1 tsp. honey
1 tsp. fresh chopped tarragon or 1/2 tsp. dried juice of 1 lemon
1/2 lg. lettuce, broken into bite size bits
1 bunch watercress, coarsely chopped
4 lg. pimiento stuffed olives, sliced
1/2 c. olive oil
Salt & pepper to taste

Pull petals from flowers. Combine vinegar with honey, tarragon and lemon juice in small bowl. Marinate petals in mixture for 30 minutes. Drain petals and reserve marinade. Mix petals with lettuce, watercress and olives in large bowl. Mix olive oil with 3 tablespoons of reserved marinade; add salt and pepper. Toss salad with dressing just before serving.

IMPORTANT: Check to see if the flowers have been sprayed with anything harmful before buying them.