Salad with Edible Flowers

Ingredients

• 250 g mixed salad leaves (also some nasturtium)
• 100 g edible flowers (such as mallow, pansy, nasturtium blossoms, cornflower etc.)
• 250 cherry tomatoes
• 2 tbsp white wine vinegar
• 1 tsp raspberry vinegar
• 0.5 tsp mustard
• 5 tbsp sprout oil
• 1 pinch sugar
• Salt
• pepper from grinder

Instructions

1. 1.

   Wash, rinse, dry and tear the salad into bite‑size pieces.

2. 2.

   Wash the flowers if desired, shake off excess water and gently pat dry.

3. 3.

   Rinse the tomatoes and halve them.

4. 4.

   Whisk vinegar with mustard, sugar, salt and pepper; beat in the oil with a whisk. Toss the salad leaves and tomatoes in the dressing, place in a bowl, and scatter the edible flowers on top.