2 cups fresh shelled peas
1 baguette, sliced diagonally into 12 pieces
1 cup olive oil, plus more for bread
coarse salt and freshly ground pepper
5 T. plus 1 tsp. fresh lemon juice
3 T. plus 1 tsp. Dijon mustard
1 T. water
2 tsp. minced shallot
24 cups mixed lettuces
edible flowers, for serving

Add peas to large saucepan of boiling water and cook until bright green, just 2 or 3 minutes.  Drain immediately, rinse,

and drain again.

Preheat grill to medium high.  Brush both sides of bread slices with olive oil and season with salt and pepper.  Grill until

toasted and lightly charred.

Place oil, lemon juice, mustard, water, shallot, 1/2 tsp. salt and 1/4 tsp. pepper in a jar.  Cover and shake to emulsify


Mix peas, lettuces, edible flowers and 1 cup vinaigrette in a large bowl.  Season with salt and pepper.  Serve salad with

grilled bread slices and remaining vinaigrette on the side.

(Adapted from Bon Appetit)