4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil |
2 teaspoons balsamic vinegar |
1 teaspoon honey |
1 clove garlic, crushed |
1/2 teaspoon english mustard powder or 1/2 teaspoon dijon mustard |
freshly ground pepper and sea salt (recommended: maldon sea salt) |
butterhead lettuce |
oak leaf lettuce |
little gem |
iceberg lettuce |
saladisi |
mysticana |
lollo rosso |
frisee |
radicchio |
red orah leaves |
rocket (arugula) |
edible chrysanthemum leaves |
wild sorrel leaves or buckler leaf sorrel |
golden marjoram |
salad burnet |
borage or hyssop flowers |
young nasturtium leaves and flowers |
marigold petals |
chive or wild garlic flowers |
herb leaves, such as lemon balm, mint, flat parsley |
green pea shoots or broad bean tips |