Chive Blossom Salad with Honey Vinaigrette - Eat Splendid

Ingredients

• 2 cups baby spinach
• 2 cups Mesclun or assorted lettuces of your choosing, torn into pieces
• 1 cup artichoke hearts, drained, rinsed, and roughly chopped (packed in water)
• ¼ cup sun dried tomatoes, drained, roughly chopped (packed in oil)
• ⅔ cup Kalamata olives, cut in half
• fresh chive blossoms – broken into florets or left whole (they pack a rich garlic punch)
• 10-12 thick lengthwise shavings of Parmigiano Reggiano
• 1 teaspoon black sesame seeds (for garnish)
• ⅓ cup olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons chardonnay vinegar
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• a few grains of ground cayenne pepper (optional)
• ¼ teaspoon sea salt flakes (to taste)
• 4 tablespoons honey