Summer Salad with Arugula and Nasturtiums
Peel shallots and cut into rings. Rinse arugula and lettuce hearts, trim, spin dry and tear into bite-sized pieces. Rinse and halve tomatoes.
Rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime. Mix juice in a bowl with lime zest, honey and mustard. Stir in oil and season with salt and pepper. Mix lettuce, arugula, tomato and shallot in a bowl and mix with lime juice mixture. Arrange on 4 plates and serve decorated with nasturtium.