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Eat-Your-Garden Salad

By Sunset
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Ingredients

2 1/2 tablespoons grapeseed, safflower, or canola oil

1 tablespoon unseasoned rice vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon minced tarragon

1 Persian cucumber or 1/3 english cucumber

About 50 sugar snap peas

1/4 cup lightly packed chervil sprigs (optional)

3 ounces m√Ęche clusters (about 3 lightly packed cups)

4 ounces mesclun (about 6 lightly packed cups)

4 medium radishes, sliced in half lengthwise

Your choice of: bachelor's buttons (whole and petals), calendula and carnation petals, whole Johnny-jump-ups, nasturtium petals, pansy petals, and stock flowerets (15 to 20 whole flowers total)*

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