Spring Salad

small, finely diced

plus 1 teaspoon zest

medium, or gold, cooked and cut into wedges

preferably a mix of arugula and lettuce, such as little gem or red oak

2 inch, peeled and very thinly sliced

small, or baby turnips, trimmed and halved

medium, cored and thinly sliced

trimmed, briefly blanched in salted water and cooled

boiled for 7 to 8 minutes, then cooled, peeled and halved

such as tarragon, basil, mint or dill

or calendula blossoms, for serving, optional