Salad Of Fresh Herbs And Greens With Fried Eggplant

Ingredients

• 1 small shallot, minced
• 2 tablespoons Champagne vinegar or fresh lemon juice
• 1/4 teaspoon (or more) ground sumac* (optional)
• 1/4 teaspoon ground cumin
• 7 tablespoons (or more) extra-virgin olive oil, divided
• 1 1/2 cups (loosely packed) fresh Italian parsley leaves
• 1 1/2 cups (loosely packed) arugula, torn if large
• 1 cup (loosely packed) small fresh basil leaves
• 1 cup (loosely packed) torn fresh sorrel or baby spinach leaves
• 1 cup (loosely packed) fresh mint leaves
• 1/3 cup (loosely packed) 1-inch pieces fresh chives
• 1/3 cup (loosely packed) fresh chervil leaves (optional)
• 2 10-to-12-ounce eggplants, stems cut off
• Coarse kosher salt
• Nasturtium blossoms or other edible flowers (optional)

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