Purple Kale and Pansy Salad

• 1 bunch kale I used purple kale
• 1/4 cup basil both green and purple varieties, fresh leaves
• 2 prigs thyme leaves
• 4 mint finely chopped, leaves
• 2 Tbsp parsley fresh
• 1/2 red onion halved and thinly sliced, small
• 2 Tbsp sunflower seeds or pepita seeds
• edible pansies or other edible flowers, for garnish

tangerine poppy seed vinaigrette

• 1 tangerine juiced
• 2 tbsp olive oil
• 1 Tsp mustard
• 1 tsp honey
• 2 Tbsp lemon juice 1/2 lemon
• 1 Tbsp poppy seeds
• salt to taste