Gently rinse the edible flower petals and place them on paper towels to dry. Inspect petals and remove any stems or damaged pieces. Wash the mixed salad greens and microgreens in a large bowl of cold water, swish to remove grit, then spin or pat dry until crisp.

Thinly slice the fennel bulb into very thin rounds (use a mandoline if you have one) and thinly slice radishes. Place fennel and radishes into a small bowl and refrigerate until assembly.

Sonoma Coast Citrus Vinaigrette

In a small bowl or jar, combine lemon juice, white wine vinegar, honey, Dijon mustard and grated lemon zest. Whisk or shake until honey and mustard are fully incorporated.

Slowly drizzle in the olive oil while whisking vigorously (or add oil to jar and shake briskly) to emulsify. Season with fine sea salt and freshly cracked black pepper. Taste and adjust acidity or sweetness: add up to 1/2 tsp more honey if too tart or 1/2 tsp more lemon juice if too mild.

Garnishes & Assembly

Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.

In a large mixing bowl, combine the dried salad greens, fennel, radishes, and microgreens. Pour about 3–4 tablespoons of the citrus vinaigrette over the greens (reserve the rest) and toss gently to coat. You want a light coating so the flowers remain delicate.

Transfer the dressed greens to a serving platter or individual plates, creating small mounds with some open areas for the flowers.

Artfully scatter the edible flower petals over and around the greens, distributing colors evenly. Sprinkle the toasted almonds and crumbled goat cheese over the salad. Finish with a few pinches of sea salt flakes and the snipped chives.

If desired, drizzle any remaining vinaigrette lightly over the plated salads just before serving. Serve immediately so petals remain fresh and vibrant.