Ingredients

• 1 tablespoon Champagne vinegar
• 1/2 tablespoon finely chopped shallot
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
• 1 1/2 oz edible flowers (optional)

Instructions

1. Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.