How to make
Place the salad leaves, arugula and violet flowers in cold water. Change the water 2-3 times and strain everything well without squeezing the flowers, so that they do not get crushed, because they are fragile and tender.
Cut the dried apricots into small cubes and roast the nuts lightly in a non greased pan, so that they can release their aroma.
Mix everything in a bowl with the easy dressing, which is prepared from all the products listed for it.
Serve the salad immediately, in order for the flowers and leaves to be fresh and when you eat them.
Enjoy your meal.
