Serves 4 to 6

This recipe is definitely a time traveler.  It’s as tasty today as it was when a version of it might have been served at the table of Queen Elizabeth the First.

The Vinaigrette

1/4 cup olive oil

1/2 cup cider vinegar

1 tablespoon minced fresh dill weed

1/2 teaspoon fennel seeds, crushed

1 tablespoon Sweet and Hot Brown Mustard

Put all ingredients into a jar with a tight fitting lid and shake vigorously allow to sit unrefrigerated for at least thirty minutes before using.  Any unused portion may be kept in the refrigerator.

The Salad

About 3 cups of torn curly endive, frizee, escarole, romaine, or a combination  there-of

1/2 cup fresh or frozen peas *

About 1/4 cup finely chopped fresh parsley

About 1/4 cup finely chopped fresh mint leaves

About 1/4 cup finely chopped fresh basal leaves

1 or 2 green onions, chopped small, including most of the greens

About 1/2 of a sweet purple onion, cut into thin slices

1/2 cup of dried currents

Fresh nasturtium blossoms - (or other edible flowers)

Prepare all ingredients and chill.  When ready to serve, remove from the refrigerator, drizzle some of the vinaigrette over it and toss gently.  Serve chilled.

* If using fresh peas, boil for only about one minute, drain and put into cold water.  If using frozen, put in a colander, pour boiling water over them, then cool immediately.