Drain hibiscus flowers and reserve syrup. Cut each flower in quarters, set aside.
Combine the poppy seeds, mustard and cider vinegar in a large bowl. Add 1/4 cup of the reserved syrup.* Whisk in the olive oil and season to taste.
Add the greens to the dressing and gently toss. Divide among plates and scatter with orange pieces and hibiscus flowers. Serve immediately.
*Save remaining syrup to add to cocktails or lemonade.
For more information about the Wild Hibiscus Flower Company or to purchase the product, visit WILD HIBISCUS FLOWER COMPANY.