Place the shallot, vinegar, mustard, salt, and pepper in a medium-size mixing bowl. Whisk to combine, and let sit for 5 minutes to mellow out the shallot.
Whisk the olive oil in with a slow, steady stream. Continue whisking until the oil is emulsified with the vinegar or citrus. Taste and adjust seasoning. Is the oil/vinegar ratio balanced? Is there enough salt?
Arrange flowers and leaves in bowls and lightly drizzle with vinaigrette.
Serve immediately.
Recipe by The Gardener Cook at https://www.thegardenercook.com/flower-salad/