- 1 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp runny honey
- Pinch salt & pepper
- 75g mixed baby leaves
- 160g fresh peas, blanched
- 40g radish, trimmed and finely sliced
- 75g pine nuts, lightly toasted and cooled
- 10g edible flowers such as dianthus or violas
- Whisk the dressing ingredients together in a small bowl.
- Place the leaves, peas and radish in a large serving bowl and drizzle with the dressing.
- Sprinkle with the pine nuts and top with the edible flowers.