2 Pepino melons, peeled, seeds removed and cubed
1 large navel orange, peeled and segmented
1 blood orange, peeled and segmented
½ medium red onion, thinly sliced into half moons
10-12 kalamata olvies, pitted and chopped
Freshly picked violets and pansies for color
Fresh salad greens
Fresh mint leaves, chives and basil, chopped (about ¼ cup total)
1 tablespoon apple cider vinegar
Salt, freshly ground pepper, to taste
Mix the first five ingredients and toss with the olive oil, apple cider vinegar, fresh herbs, salt, and pepper.
Toss in the fresh flowers.
Serve over a bed of fresh spring greens.