Mexican Mint Marigold Vinaigrette

2/3 cup extra virgin olive oil

1/3 cup light sesame oil or grape seed oil

1 tablespoon white wine vinegar

2 tablespoons Mexican Mint Marigold leaves and flower petals, finely chopped

4 tablespoons chopped parsley

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and Pepper to taste

Combine all ingredients in a blender and mix well. Drizzle over tossed salad greens and mixed edible flowers and server.