Herb Custard Salad

For the custard: Soak gelatin in cold water. Rinse herbs, shake dry, pluck off leaves and puree finely with oil in a blender. Stir cream cheese and heavy cream into herb oil and season with salt and pepper. Heat remaining cream in a pot, squeeze gelatine and dissolve in cream. Stir in 3 tablespoons of the herbed cream cheese, then pour mixture into herbed cream cheese mixture. Pour mixture into 4 ramekins that have been rinsed with cold water. Cover with plastic and chill 3 hours.

For the salad: Meanwhile rinse lettuce heart, pat dry, separate leaves and remove stalks. Rinse and thinly slice radishes. Rinse flowers. Rinse scallions and slice into thin rings. Rinse endive, pat dry, cut in half lengthwise, remove stalk and slice into thin strips. Roast nuts in a hot, dry frying pan golden yellow, remove and let cool.

For the vinaigrette: Whisk together vinegar and oil and season with salt, pepper and sugar.

Combine lettuce, endive, scallions, radishes and flowers. Plate, drizzle with a little vinaigrette and sprinkle with nuts.

Loosen custard with hot water. Release edges with a small, sharp knife flip onto the salad.