Start with the preparation of the dressing. In a small bowl, mix the rose jam and the lemon juice. Cut finely the basil and add it to the rose jam. Stir well. Add the olive oil and the balsamic reduction, salt and pepper to taste. Stir again and set aside.
Slice the carrot in long thin stripes.
In a big bowl for salad, mix the already washed and strained spinach and arugula leaves. Add the carrot stripes.
Add a handful of dried cranberries and the sliced almonds.
Pour the rose flavored dressing on top and mix carefully using big salad spoons.
o finish, decorate with pre-washed and strained fresh rose petals and serve!