Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons - alive magazine

Ingredients

• 8 to 10 bachelor’s button flower heads
• 1/3 cup (80 mL) apple cider vinegar
• 1 Tbsp (15 mL) Bachelor’s Button Vinegar
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 tsp (5 mL) honey or maple syrup
• 20 young asparagus spears
• 5 oz (140 g) mixed seasonal baby greens
• 10 to 15 sorrel leaves (optional)
• 1 cup (250 mL) sliced radish
• 1 cup (250 mL) snap peas
• 15 to 20 bachelor’s buttons or other edible flowers such as violas, for garnish