4 summer flower salad Recipes

mixed lettuce leaves, fresh edible nasturtium petals, extra virgin olive oil, walnut oil, prepared french mustard, white wine vinegar, salt and pepper

extra-virgin olive oil, balsamic vinegar, honey, garlic, crushed, english mustard powder or 1/2 tsp 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

fresh green beans , cut into 1-inch pieces, or 1 16-oz package frozen cut green beans, fresh ears of corn or 1 16-oz package frozen whole kernel corn, dried chipotle chili pepper, garlic, minced, white wine vinegar, balsamic vinegar, frozen orange juice concentrate, thawed, loosely packed fresh basil leaves, loosely packed fresh parsley, shallot, cut up, salt, ground black pepper, olive oil, tomato, chopped, plain croutons, purple flowering kale (optional)