Mixed Salad in Pastry Cup
For the pastry, melt butter and grease 6 ramekins of about 10 cm (approximately 4 inches) in diameter. Cut out 12 dough circles of about 15 cm (approximately 6 inches) in diameter. Brush half of each with egg, place a second circle on top and gently press into ramekins so that dough overlaps. Brush dough with butter and bake at 200°F (approximately 400°C) until golden, about 8 minutes. Allow to cool, then carefully lift pastry out of ramekins.
For the salad, rinse lettuce, spin dry and cut as small as desired. Mix in a bowl with 3 tablespoons of olive oil, 1–2 tablespoons of balsamic vinegar, dill and uncut chives and season with salt and pepper. Mix in half of rose petals. Arrange pastries on plate and fill with salad. Garnish with remaining rose petals and serve as a small appetizer.