For the dressing:
In a bowl, thinly dice the contents of 2 cans of palm hearts, add 9 oz of fresh blueberries, 1 cup of peeled, frozen broad beans, 1 cup of frozen Peruvian corn, 4 or 5 tablespoons of capers, 1/2 red bell pepper, 1/2 yellow bell pepper, 1 bunch of chives, 1 scallion (including the green part) and 1/2 cucumber, peeled and seedless (you can add or remove anything you want).
For the dressing:
In a small bowl, put 1/2 cup of olive oil, 4 tablespoons of lemon juice, 4 tablespoons of soy sauce, 4 tablespoons of balsamic vinegar, 1 or 2 tablespoons of Dijon-style mustard and 1 or 2 tablespoons of balsamic vinegar and Merlot reduction. Mix until a obtaining thick dressing; if too sour, add more olive oil.
Keep mixing until serving and decorate using your favorite edible flowers! Edible flowers are beautiful and can make any dish even better!
