Wildflower Honey-Blackberry Vinaigrette:

1/4 cup blackberry vinegar
1 tablespoon Colorado wildflower honey
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil
1 teaspoon minced shallots
Salt
Freshly ground black pepper
1/4 cup hazelnut oil
1/2 cup almond oil

Combine all of the above ingredients except the oils and mix well with a whisk. Continue whisking and slowly pour in the oils to emulsify the dressing.

Salad:

1 pound mixed baby greens
1 cup edible Colorado flowers

Drizzle the baby greens with the vinaigrette and toss to coat evenly. Pile the salad high on a plate and garnish with the edible flowers.