SALAD VERTE:

Bibb lettuce
Leaf lettuce
Romaine lettuce
Curly frisee
Arugula
Edible flowers (optional)

(Such as marigolds, violas, pansies, nasturtiums, rose petals, chive blossoms, etc. - be sure they have NOT been sprayed with pesticides, etc.).

Use any or all types of lettuce. The amount will depend on how much you need to make. Make sure they are well washed and dried. Tear into bite-sized pieces. Put in salad bowl or platter.

LEMON-CHIVE VINAIGRETTE:

1/2 c. olive oil
1/4 c. lemon juice
3 tbsp. finely snipped chives or finely chopped green onion tops
1-2 tbsp. honey
1 tbsp. snipped fresh basil or 1 tsp. dried, crushed basil
1 tbsp. red wine vinegar
Dash salt
Dash pepper

In a screw top jar combine olive oil, lemon juice, chives, honey, basil, red wine vinegar, salt and pepper. Cover and shake well. Let vinaigrette stand for 30 minutes to 1 hour so flavors can blend. Shake before serving. If desired, store vinaigrette in the refrigerator for up to 2 weeks. Bring vinaigrette back to room temperature before using.

Makes 1 cup.

ASSEMBLY: When platter or bowl is full of greens, gently toss in flowers just before serving. Drizzle some dressing over and lightly toss again to evenly distribute. Serve immediately. If desired, dressing may be passed separately in gravy boat or jug.