8 to 10 cups mixed fresh greens, including endive, young dandelion leaves, escarole, radicchio, mustard greens, beet greens, and/or watercress
2 tablespoons balsamic or red-wine vinegar
6 to 8 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
chopped herbs of your choice (such as parsley and chives)
Wash and spin-dry the greens. Prepare vinaigrette dressing by combining the remaining ingredients. Chill salad and dressing separately until ready to serve, then toss together.
Makes 6 servings.