Prepare the honey-lavender vinaigrette by combining honey, dried lavender, champagne vinegar, dijon mustard, and a pinch of salt in a small bowl. Let steep for 10 minutes to infuse the lavender flavor.

Strain out the lavender and whisk in the olive oil slowly to create an emulsion. Season with black pepper and set aside.

Gently wash all edible flowers in cold water and pat completely dry with paper towels. Handle delicately to preserve their shape.

Arrange microgreens on four chilled plates, creating a natural, garden-like base with varying heights and textures.

Tear burrata into rustic pieces and nestle among the microgreens. Scatter halved heirloom tomatoes artfully around the plate.

Begin placing the edible flowers, starting with larger blooms like pansies and nasturtiums, then filling in with smaller violas and rose petals. Create natural clusters and cascades for a garden-fresh appearance.