3 1/2 cups sliced nectarines
1/4 cup rose petals, rinsed and drained
1/4 cup Johnny-jump-ups (stems pinched off), rinsed and drained
2 tablespoons raspberry vinegar
About 1 1/2 teaspoons rose flower water
Salt (optional)
Arrange berries and nectarines on a platter; sprinkle flowers over fruit.
In a small bowl, mix vinegar with rose flower water to taste. Spoon evenly over salad. Season to taste with salt.
