Mixed Salad with Primroses and Violet Vinaigrette
Rinse violets and pat dry. Place flowers in a glass bottle and fill with vinegar. Seal bottle, making sure it is air tight, and store in a cool place for 3 weeks. Shake bottle daily. After three weeks, strain vinegar and decant into vinegar bottle and store in a cool place. For decoration, add a few flowers to the bottle.
Rinse lettuce, spin dry and tear into bite-sized pieces. Rinse radishes and cut into slices and mix with lettuce leaves and finely chopped parsley. Rinse violets and primroses and pat dry and mix into salad. For dressing, whisk violet vinegar, salt, pepper and sugar into a vinaigrette and drizzle over salad. Serve immediately.