Ingredients 3 tablespoon olive oil 2 tablespoon red wine vinegar 1 each lemon juice, of 1/4 lemon 2 teaspoon dijon mustard 1/4 cup basil or 1tb crumbled dried, chopped, fresh 1 pn sugar 1 x black pepper, one grinding 2 teaspoon olive oil 2 teaspoon butter 3 ea cloves garlic, minced 1 cup julienne strips cooked ham 2 tablespoon parmesan cheese, freshly grated 4 cup mixed greens (spinach, red leaf lettuce, arugula, etc) 1 croutons 1 nasturtium flowers, for garnish (optional)     Directions: The Lemon-Basil Vinaigrette: Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 10 seconds. Add the ham and saute for another 10 seconds. Off the heat, add the grated cheese. Place the mixed greens in a salad bowl or plate and top with the ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French bread and a bottle of dry white French wine.