A colorful and tasty spring salad topped with strips of omelette makes for a meal on its own.
In a small bowl, whisk together the lemon juice, honey, and 1/8 teaspoon salt. Whisk in 2 tablespoons of the oil.
In a 10-inch nonstick frying pan, heat the remaining 1 teaspoon oil over medium heat. Meanwhile, in another small bowl, whisk together the eggs and the remaining ¼ teaspoon salt until well blended.
When the oil is hot, pour the eggs into the pan. As the eggs begin to set, lift the edge with a spatula and tilt the pan to let the uncooked mixture on top flow underneath. Work your way around the omelette, lifting one section of the edge at a time and tilting the pan, until the omelette is set underneath. Continue to cook until the top is only slightly moist, 1- 2 minutes.
Slide the omelette onto a heatproof plate. Invert the pan over the plate and, holding the pan and plate together with pot holders, flip them over together so the omelette falls back into the pan. Return the omelette to the heat until the underneath is just set, 1-2 minutes more. Slide the omelette onto a cutting board and cut into ribbons ¼-inch wide.
In a serving bowl, combine the nasturtium leaves, mesclun, and omelette ribbons and toss gently to mix. Drizzle on the dressing and toss again. Sprinkle with the nasturtium blossoms and serve.