Summer Salad with Apple, Shrimp and Edible Flowers

For the shrimp: Rinse and pat dry shrimp. Peel garlic and chop finely. Whisk olive oil with lemon juice and garlic. Pour over shrimp and let stand for 30 minutes. Cook shrimp for about 2 minutes per side. Set the pan aside.

For the salad: Rinse lettuce and arugula, spin dry and chop coarsely.  

Rinse and peel cucumber, slice thinly. 

Rinse and quarter apple, core and cut into thin wedges. 

Whisk mustard with vinegar and oil, season with salt, sugar and pepper. Combine lettuce, arugula and cucumber and arrange on plates, top with apple slices and shrimp and drizzle with the vinaigrette. Garnish with edible flowers and serve immediately.