Mixed Green Salad With Freshly Shelled Peas and Edible Flowers
- Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2-3 minutes. Drain immediately, rinse, and drain again.
- Preheat grill to medium high. Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
- Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar. Cover, and shake to emulsify dressing.
- Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.