This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.
Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2 to 3 minutes. Drain immediately, rinse, and drain again.
Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds). Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar. Cover, and shake to emulsify dressing.
Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.
For best results, use the freshest ingredients available and a gentle touch when dressing the greens.