For 2 or 10 people, depending on the occasion and the season
Pick an armful of all the aromatic shoots of the moment in the garden (wild or cultivated herbs): parsley, lovage, sorrel, tarragon, coriander leaves and flowers, chives, spring onions, but also young dandelion leaves, small branches of yarrow , arugula leaves and flowers, borage flowers, seasonal fruit tree flowers…
Peel them, rinse them very gently if necessary and wrap them in a clean cloth. Keep refridgerated. Just before serving, mix all these fragrant sprouts in a salad bowl, season lightly with infused rice vinegar (for example with chilli and bay leaf), a few pinches of fleur de sel and a fine drizzle of olive oil. extra virgin. Decorate with a handful of edible flowers and devour immediately.
