Nasturtium Salad

1 teaspoon Dijon mustard
2 teaspoons Champagne vinegar
3 tablespoons olive oil
Salt and pepper to taste
6 - 8 ounces mixed greens
2-3 ounces edible nasturtium leaves and flowers (see note)

Vigorously whisk the mustard, vinegar, oil and salt and pepper until well blended. Add the greens and nasturtium leaves and flowers and toss.
Note: Edible, peppery-flavored nasturtium leaves and flowers are available in specialty produce markets or grocery stores that carry gourmet produce. Flowers bought from a florist have been sprayed with a pesticide and are not to be eaten.

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