For the sauce, whisk milk and cornstarch in a small pan until smooth, add garlic clove, stir in mustard and Schabziger, bring to a boil, remove pan from heat source, blend sauce until lukewarm. First add the oil, then the herb vinegar and mix up, season with herb salt and pepper.
Cut zucchini on both sides, cut unpeeled into matchstick-fine sticks. Peel carrot and kohlrabi and cut into matchstick thin sticks.
Mix the lettuce and vegetables well with the sauce, serve, garnish with flower petals if desired.