Spring Salad

500 mL (2 cups) oxeye daisy sprigs
500 mL (2 cups) dandelion leaves
250 mL (1 cup) violet leaves and flowers

Dressing
125 mL ( 1/2 cup) olive oil
45 mL (3 tbsp) lemon juice
15 mL (1 tbsp) prepared hot mustard
45 mL (3 tbsp) capers, minced (optional)
salt
pepper

Combine salad greens and flowers. Combine oil, lemon juice and mustard. Mix well. Add capers, salt and pepper to taste. Pour dressing over salad, toss and serve. Makes 4 servings.

From: The Wild Food Gourmet by Anne Gardon.