Purple Flash Spinach Salad

Ingredients

• 6 oz baby spinach leaves rinsed drained
• 1 teaspoon dijon mustard 
• 1.5 tablespoons lavender blossoms or dried fresh chopped (see notes)
• 2 tablespoons olive oil extra-virgin
• 1 cup pink dianthus petals 
• 1 tablespoon red wine vinegar 
• 2 tablespoons rosemary blossoms 
• 6 servings salt and pepper 
• 0.3 cup slivered almonds 

Equipment

• bowl
• frying pan

Directions

1. In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes.
2. Pour from pan into a wide shallow bowl.
3. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.
4. Add spinach, rosemary blossoms, dianthus petals, and lavender.
5. Mix and season with salt and pepper to taste.