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.