A simple leaf salad gets a lift with the addition of edible
flowers, soft herbs, and a dressing with fresh ginger, which works
well with seafood.
100 gmfrisée, preferably pale inner leaves (from 1 large head)2 cupsmixed soft herbs, such as basil, chervil, chives, flat-leaf parsley and mintGinger dressingEdible flowers, to serve15 gmginger, cut into julienne1 tbspaged red wine vinegar½ tspraw sugar, or to taste60 ml (1/4 cup)extra-virgin olive oil
For ginger dressing, whisk ingredients in a small bowl, season to taste and set aside.
Combine leaves and herbs in a bowl, and toss gently. Drizzle with ginger dressing, toss to combine, transfer to a plate, scatter with flowers and serve.