This salad might in fact be perfection. Thanks to Tracy, booklette-supreme:
Mesclun with Nectarines, Pistachio Nuts and Ricotta Salata
to celebrate HRH ER's Diamond Jubilee with theBooklettes, June 2012
for the salad
4 ounces mesclun greens, washed, dried and chilled
4 nectarines pitted and halved, each half cut into eighths
4 ounces ricotta salata (or feta), crumbled
1 cup pistachio nuts, lightly toasted
¼ cup edible flower petals (pansies or nasturtiums are easiest to find)
½ cup basil leaves, sliced thinly (purple is really pretty if you have it)
for the dressing
¼ cup white balsamic vinegar
½ cup fruity olive oil
2 tsps. agave nectar
1 Tbsp. lemon juice
1 tsp. lemon zest
½ tsp. kosher salt
¼ tsp. freshly ground pepper
Wash, dry and put greens in a bowl to crisp in the refrigerator.
Toast the pistachio nuts for a few minutes, either in a skillet on the stove or in the oven at 400 degrees Fahrenheit. Put in a bowl to cool.
Crumble the ricotta salata or feta and refrigerate.
Whisk together all the salad dressing components and set aside.
Just before serving
Slice the nectarines and the basil then sprinkle with the flower petals.