Be sure the fresh flowers you use are all edible and that they have not been sprayed by pesticides. If you are unsure it is best to avoid eating them.
7-10 young Romaine lettuce leaves, keep whole or cut into bite size pieces
Meat and roe from 3 largest cooked green crabs
5 small shisho (purple) or perilla leaves
Petals from 1-2 chrysanthemum flowers
Petals from 1 bee balm flower
8-10 borage flowers
5-6 viola flowers
2-3 clusters of mustard flowers, break into smaller clumps
3 cilantro flower clusters
1 squash flower, tear or cut into strips
About 2-3 tsp of olive oil
About 2 tsp glaze balsamic (or balsamic vinegar reduction)
Arrange the lettuce, crab meat, shisho and flowers on the plate. Drizzle with oil and balsamic.