Salad:
1 lg red onion, cut into wedges
12 oz. polenta, cut into half inch cubes
8 oz baby spinach leaves
1 avocado, peeled and sliced
1 tsp lemon juice 
olive oil for brushing

Dressing:

4 tbsp extra virgin olive oil - - juice from half a lemon -- salt, pepper to taste

Place onion wedges and polenta cubes on lightly oiled baking sheet into preheated 400 degree oven for 25 minutes. Turn them regularly to prevent sticking, cook until onion is tender and polenta is crisp and golden.  Leave to cool slightly.

Prepare dressing:

Place olive oil, lemon juice and seasoning in bowl, stir thoroughly to combine

 Place spinach leaves in serving bowl.  Toss the avocado in the lemon juice to prevent it browning, then add to the spinach with the roasted onions.  

Pour the dressing over the salad, toss gently, enjoy!

Edible Flowers
Anise Hyssop, Bergamot, Chive, Dill, Honeysuckle, Jasmine, Nasturtium, Sweet Pea, Sweet Violet and Sweet Rocket

Choose clean, undamaged petals and remove bitter green parts.