Ingredients

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)

Olive oil

1 tablespoon apple cider vinegar

Salt, freshly ground pepper, to taste

Method

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.