Salad:

• 3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated
• 2 cups of spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane)
• 1 cup tender herbs (such as mint leaves, cilantro leaves, and fennel fronds)
• ½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and pansies)
• Flaky sea salt

Dressing:

• 1/4 cup white wine vinegar
• 4 large basil leaves
• 1 tbs fresh chives
• 1 clove garlic
• ½ tsp stone-ground Dijon mustard
• Salt and pepper to taste
• 1 cup extra-virgin olive oil

Chop basil leaves and chives. Mince garlic. Put all ingredients besides oil into blender. Blend for a few seconds. Add oil slowly while blender is running to emulsify.