• 1 ounce ricotta salata cheese
  2 tablespoons olive oil
  1 tablespoon fresh lemon juice
  2 teaspoons honey
  1 teaspoon poppy seeds
  1/4 teaspoon salt
  3-4 cups mixed salad greens
  12 nasturtium flowers (taste slightly peppery)
  16 borage blossoms (taste like cucumber)

Shave ricotta salata cheese into strips with a vegetable peeler; set aside. Place olive oil, lemon juice, honey, poppy seeds and salt in a small jar. Cover jar and shake vigorously to combine. Place mixed greens in a large bowl and toss with dressing. Sprinkle with ricotta salata and top with nasturtium and borage flowers. Makes 4 salads.