Assemble the salad by adding the salad leaves to a large bowl, top with the remaining ingredients and add the edible flowers for a final flourish.
To make the dressing
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.
Notes
Avoid soggy salad leaves by serving the balsamic dressing separately. Instead, ask guests to help themselves once the salad has been plated up!