Finely slice the onions, turnips, artichokes, asparagus and carrots with a mandolin.
In a mixing bowl, combine the sliced vegetables with the peas, a teaspoon of the olive oil and pinch of salt.
Transfer the dressed vegetables to a serving bowl, and drizzle with balsamic vinegar. Then add the primrose, sorrel, garlic mustard, lady's bedstraw and cuckoo flowers to a mixing bowl and coat with the remaining oil and some salt.
Place the dressed herbs and flowers on top of the vegetables, and serve.
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