Mesclun is, quite literally, a fancy French way of saying "mixed greens." But when we say "mesclun greens," you pretty much know exactly what's going to be on the plate, as opposed to "mixed greens," which could damn well be anything. Anyway, I say mesclun, you say mixed, tomato, tom-ah-to, arugula, lettuce... let's call the whole thing elitist and base a presidential election around it.
Anyway, mesclun greens get even more fancy and elitist when you add edible flowers to the mix, which our local green market was more than happy to provide. Run some red radishes through a mandolin and you're getting some über-elite salad.
A salad with this much inherent flavor deserves a light, unobtrusive vinaigrette. Mix a healthy portion of extra virgin olive oil with tiny portions fresh lemon juice, rice vinegar, and cider vinegar, add salt and fresh-ground black pepper. Drizzle it over the greens 'til it looks moist and glistening, like it's ready and waiting for you to pierce it with your fork...
