Combine the dried flowers and water in a small saucepan. Bring to a boil, remove, and then let steep for about 10 minutes. You want the mixture to be strong. Strain through a fine mesh sieve to remove all solids form the dried flowers. Reserve.
Whisk the mustard, salt, balsamic vinegar, and 2 tablespoons of the hibiscus tea.
Stream in the olive oil until emulsified and blended. Then whisk in the crème fraiche.