Wow your guests , present them with a salad worthy of a great chef:
Flower and herb salad, lemon vinaigrette
Batavia, watercress, quail egg, pancetta, chives, arugula, baby spinach, chamomile, chervil, burnet, Scotch broom, pansy, geranium.
Wash, spin dry the herbs and salads, gently wipe the flowers, cook the hard-boiled quail eggs, fry the pancetta.
Drape on a flat platter and serve with a lemon vinaigrette.
