A Salad of Flowers and Herbs

One head red leaf lettuce, cleaned and torn
1 cup mixed herbs, picked over and cleaned
1 cup petals, daylilies, roses and nasturtiums
Dressing:
1/2 cup verjus (tart juice from an early
pressing of grapes)
1/4 teaspoon salt
5 turns freshly ground black pepper
Grated zest of one orange
1/2 cup canola oil
* Toss together in a large bowl the lettuce,
herbs and flowers.
* Combine all the dressing ingredients but the
oil in a 12-ounce jar with a lid. Cover and
shake. Allow to sit for about 15 minutes then
pour in the oil. Shake well again. Store chilled.
* Stream 1/4 cup dressing around the edge of
the bowl and toss to coat.
* Source: Kerry Downey Romaniello