16 large anise hyssop leaves (see TIP; may substitute mint leaves), plus 1 optional tablespoon of the plant's blossoming buds
4 ounces plain chevre (goat's-milk cheese)
4 tablespoons creme fraiche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 teaspoon flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tablespoon organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms (see headnote), or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.