Oh man, edible flowers are a total game‑changer! Picture a brioche bun, slathered with lemon‑infused aioli, then pile on a crisp spinach base. Throw in marinated sliced peaches for that sweet‑tang, sprinkle some pansies or violet petals for a pop of color and a hint of floral brightness, and top it with a drizzle of honey‑mustard. Finish with a sprinkle of crushed pistachios for crunch. The petals give that floral lift, the peach gives juicy sweetness, and the honey‑mustard ties everything together. Trust me, your taste buds will be doing a happy dance!