For dressing, in a blender container or food processor bowl, combine olive oil, Parmesan cheese, vinegar, basil, sunflower seeds, parsley, burnet, honey, garlic, and mustard. Cover and blend or process until well combined. Let stand at room temperature for at least 15 minutes.
Line a platter with cabbage or kale. Fill with mixed greens, radicchio, and arugula. Top with flowers.
Just before serving, stir dressing. Drizzle enough dressing over the salad to coat the leaves. Refrigerate any leftover dressing. Makes 4 side-dish servings.
If you like, cover and chill the salad dressing in the refrigerator for up to 48 hours.