We scattered edible white borage flowers over this summer salad--you can use any variety of pretty blooms you like: lavender, elderberry, chive or squash blossoms, chamomile, and violets.
2 teaspoons lemon zest, plus 2 Tbsp. fresh juice (about 1 lemon)
2 teaspoons chopped fresh thyme
2 teaspoons pure maple syrup
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
2 1/2 cups cooked butter beans (from fresh or frozen)
2 1/2 cups cooked English peas (from fresh or frozen)
2 tablespoons chopped fresh tarragon
1 shallot, thinly sliced
1/2 cup edible flowers (such as nasturtiums), optional
How to Make It
Whisk together lemon zest and juice, thyme, syrup, mustard, salt, and pepper in a large bowl. Let stand 15 minutes. Whisk in oil. Add butter beans, peas, tarragon, and shallot; toss to coat. Place in a large serving bowl. Sprinkle with flowers, if desired.