Trim and wash the baby carrots, then cook them in boiling salted water for 4 minutes. Drain and slice in two lengthwise. Wash the cucumber, then finely slice or shred it. Remove the seeds from the melon. Scoop out the pulp into balls. Wash the dandelion greens and cut into smaller pieces if necessary.
Mix the salad ingredients and serve in portions onto plates. For the vinaigrette, toast the pine nuts until golden brown in an ungreased pan. Stir together with the Forest Honey, the vinegar and the pine nuts. Season with salt and pepper. Blend in the oil and drizzle the vinaigrette over the salad. Sprinkle the dandelion flowers over the salad and serve.