Strawberry salad with endive and edible flowers

Ingredients:

• 2 cups sliced ​​strawberries
• 1 tbsp Chardonnay vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons toasted walnut oil
• 6 cups torn red leaf lettuce
• 2 heads red endive, leaves separated
• 1/3 cup chopped fresh chives
• 1/4 cup finely chopped toasted walnuts
• Edible flowers, for serving

Preparation:

1. Combine vinegar and mustard in a large bowl. Gradually stir in the nut butter until smooth.
2. Add the lettuce, endive, strawberries, chives, and walnuts to the vinaigrette. Season with salt and pepper to taste and toss. Sprinkle with edible flowers.