Rinse and thoroughly dry the mixed baby greens using a salad spinner or clean kitchen towel. Trim and thinly slice the cucumber and radishes. Halve the snap peas on the diagonal. In a large mixing bowl, gently toss the greens, cucumber, radishes, snap peas, and chopped fresh herbs until evenly distributed.

If using edible flowers, separate blossoms from stems and gently pat dry; add them to the salad bowl just before dressing to preserve their color and texture.

Meadow Crunch & Cheese

If not already toasted, warm a small dry skillet over medium heat. Add the sunflower seeds and slivered almonds and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a small plate to cool.

Once cooled, scatter the toasted seeds and almonds, the dried cranberries, and the crumbled goat cheese over the mixed salad base. Toss gently to combine or reserve some toppings to sprinkle on each plated portion for presentation.

Citrus-Honey Vinaigrette

In a small bowl or jar, combine the fresh lemon juice, fresh orange juice, honey, Dijon mustard, white wine vinegar, sea salt, and black pepper. Whisk until honey dissolves and mustard blends.

Slowly stream in the extra-virgin olive oil while continuing to whisk vigorously (or secure the jar lid and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add up to 1/2 tsp additional salt or another 1/2 tbs honey if desired.

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad and toss gently to coat. Add more dressing to taste — aim for a light, even coating so the greens remain delicate.