Nasturtium and Sunflower Green Salad | RICARDO

Ingredients

• 3 tablespoons (45 ml) red wine vinegar
• 1 teaspoon (5 ml) Dijon mustard
• 1 tablespoon (15 ml) maple syrup
• 1/3 cup (75 ml) sunflower oil
• Salt and pepper
• 4 cups (1 litre) Boston lettuce
• 2 cups (500 ml) lamb’s lettuce
• 2 cups (500 ml) sunflower sprouts
• 1/4 cup (60 ml) sunflower seeds, toasted
• 1/2 cup (125 ml) blackberries
• 12 nasturtium flowers