Spring Snap Pea & Pansy Salad

Start your spring dinner with a colorful salad. This salad features a mix of baby spring greens, crunchy snap peas, green onions, and eye-catching edible flowers as a garnish! The freshly whisked lemon-Dijon vinaigrette features champagne vinegar and dried mint that complements the springy salad very nicely. Serves 4-6.

Salad Ingredients:
8 oz spring greens mix
4 oz sugar snap peas, sliced in diagonal strips
4 green onions, sliced
1 handful edible pansies or other edible flowers

Lemon-Dijon Vinaigrette:
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried mint
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Kosher salt

Directions:
1. Whisk together the vinaigrette ingredients until combined.
2. Toss the spring mix, snap peas, and onions, with the vinaigrette.
3. Top the salad with a generous garnish of edible flowers.