Simple Salad

For this simple salad I used primarily the Red Leaf Lettuce supplemented with Spinach and Arugula from this past weeks C.S.A. share.  A couple edible Nasturtium flowers from my garden add color and a peppery treat.

The Salad:

1 head of lettuce
Additional mixed greens, I used Arugula and Spinach.
Nasturtium Flowers, or any edible flowers

Wash the sand a silt off your greens, tear large leaves into bite sized pieces and allow greens to dry.  Toss the greens together a top with the edible flowers.

The Dressing:

1 tablespoon Honey
1 tablespoon creamy Dijon Mustard
3 tablespoons Seasoned Rice Wine Vinegar
1 tablespoon Apple Cider Vinegar
1 tablespoon of Balsamic Vinegar
2 tablespoons of Extra Virgin Olive Oil
Pinch of Salt to taste
Pinch of Black Pepper to taste

Combine all of the dressing ingredients in a a jar with a lid, secure lid tightly and shake vigorously.  For this salad I prefer to dress the salad just before eating rather than adding the dressing and letting the salad wilt.