There is something about edible blooms that brings the mood of gastronomy to a whole different level. To prove my point, just try and have a cloudy thought while eating a violet salad? It's virtually impossible.
Violets also happen to contain high levels of vitamin A and C. Look out in your yard right about now, and it could save you a trip to the market for salad greens. The blooms and heart shaped leaves are so tender you can harvest them with nothing more than your fingertips.
*1-2 cups violet flowers and leaves
*1/4 cup high quality olive oil
*1/4 cup balsamic vinegar
*1 tsp honey
1/2 tsp mustard
*1 garlic clove
*sea salt and pepper
*small lemon wedge
*2 Tbsp sunflower seeds
Submerge violets in a bowl with cold water. Gently agitate. Lift greens and blooms from water with your hands into a salad spinner. Spin until dry.
For dressing, combine olive oil, vinegar, honey, mustard, garlic (pressed through a garlic press), sea salt and pepper to taste, and juice from lemon wedge in a small jar with a lid. Shake well. Taste and adjust seasonings.
Drizzle over violets in a small mixing bowl, being careful not to over dress. Plate and sprinkle with sunflower seeds.