Arugula and Wild Herb Salad

Rinse the arugula and the wild herbs and pat dry. Pluck small leaves. Rinse the fennel fronds and elderflower carefully, pat dry and remove the hard stems. The bottom third of the asparagus peel and cut the spears lengthwise into thin strips. Arrange all the ingredients on a plate.

Peel the garlic and shallot and chop finely. In a bowl, whisk together the lemon juice, vinegar, honey, and oil and add the garlic and shallots. Season with salt and pepper to taste. Drizzle over the salad and serve garnished with chive blossoms.