Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

1/3 C. slivered almonds
2 T. extra-virgin olive oil
1 T. red wine vinegar
1 tsp. Dijon mustard
2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
2 T. rosemary blossoms
1 C. purple or pink dianthus petals
1 1/2 T. chopped fresh lavender blossoms or 2 1/4 tsp. dried lavender
Salt and pepper

In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl. To bowl, add oil, vinegar, 1 T. water, and mustard; mix. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.