Make Bouquet Garni

1. Tie parsley, thyme and bay leaf in a small piece of cheesecloth and set aside

Make Salad

1. Heat olive oil in a medium, heavy-bottomed pot over medium-low heat and add onions and garlic
2. Cook until tender, about 10 minutes
3. Season with salt and pepper
4. Add seasonal, local vegetables of choice. Beets (any variety but red), fennel, carrots and turnips are suggested. Add bouquet garni. Cook 6-7 minutes until cooked through, but still al dente
5. Add mushrooms and cook 1-2 more minutes
6. Add white wine and white wine vinegar. Allow to come back to a simmer. Remove from heat and cool over ice bath to stop the cooking
7. Transfer into a bowl or container, cover and refrigerate overnight for best taste
8. When ready to serve, strain the vegetables from the liquid (reserving the liquid)
9. Toss in chopped parsley and chives, and plate. Garnish with edible flowers (optional)
10. Toss peppercress or any other spicy green of choice with a bit of the reserved cooking liquid (the rest can be refrigerated and kept to use as a vinaigrette!)
11. Top vegetables with peppercress, and crispy shallots* if desired

*To make crispy shallots, slice shallots thin and coat in all-purpose flour. Heat a small pot of filled with at least 2" of canola oil to 350º. Shake off excess flour and fry until golden-brown, about 2 minutes. Remove from oil and transfer to a paper towel-lined plate. Season with salt and serve