4 cups or generous handfuls mixed salad greens
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
2 roses, of different colors
1/2 cup feta cheese (optional)
Handful of sprouts or microgreens, washed (optional)
Chopped walnuts, for garnish (optional)
2 chopped green onions (optional)

Wash and dry the greens; place in a large salad bowl.

In a small bowl, whisk together the oil, vinegar and sea salt. Pour dressing over greens and toss well.

Pick off about 8 petals from each rose. Stack them on top of each other and roll up tightly like a cigar. Cut into 1/8-inch strips using a sharp knife.

Sprinkle sliced rose petals over salad with any of the optional ingredients just before serving.

Makes 4 servings.

— Recipe courtesy of Ashland Food Co-op.