Strawberry Nasturtium Salad

1 cup of sliced stawberries
2 cups of baby spinach
1/2 cup of candied roasted pecans (once roasted add 2 tbsp of brown sugar and toss until coated and candied)
1 cup of sliced fresh button mushrooms
1/2 cup of very thinly sliced red onions
1 handfull of fresh mint leaves (if desired)
1/2 cup of Nasturtium leaves sliced. (Peppery flavor)
5 Fresh hole nisturshum flowers

Toss, serve. (tip: I usually pick my nasturtium flowers the night before serving, rinse gently, but thoroughly and lay on a thick paper towel. Pick up the corners of the paper towel, like a hammock and gently shake dry. Loosely place in bowl with lid in refrigerate until use. Place on top of salad after tossed).