A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.
Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.
Use whatever greens are the most beautiful and fresh at the market. They will be the most delicious. Look for a mix of tender, crunchy, and spicy.