Let chèvre soften slightly at room temperature, then use a fork to combine it with honey, olive oil, and salt.

Scoop about one half of a tablespoon of goat cheese and roll into a ball, you should get between 30-35 goat cheese "truffles." Place them on a parchment lined baking sheet or a silpat and refrigerate for about 20-30 minutes.

To make the coating "rub," combine chopped up edible flower petals, herbs, seeds, nuts, and dried fruits - the more the merrier.

Roll the chilled goat cheese balls in the rub, coat well and keep chilled before serving.