Radicchio
Nasturtium blossoms
Chives
Baby spinach
Borage flowers
1/2 c. champagne vinegar
Salt & freshly ground black pepper to taste
1 tbsp. Dijon style mustard
1 c. vegetable oil, preferably safflower of sunflower
1/4 c. light olive oil
1 tbsp. freshly squeezed lime juice
Finely grated zest of 1 lime

Wash and dry the greens and put in a large bowl. Keep refrigerated, covered, until ready to serve. Whisk together all the ingredients for the dressing and refrigerate until ready to use. Immediately before serving, toss the greens with just enough dressing to coat.