Delicately clean each salad by opening the leaves without
separating them. Strain upside down on a cloth. Remove the
lettuce core as well as the first leaves.
Prepare the vinaigrette.
Place each lettuce on a plate, spray the vinaigrette on the
leaves, decorate with the flower petals, parsley and chervil,
and plant the chive stems in the lettuce heart.
Serve the left over vinaigrette in a sauce boat.