From Gourmet January 2001
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/3 cup extra-virgin olive oil
1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)*
1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)*
1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
2 oz baby spinach (2 cups)
1 cup watercress sprigs, trimmed
1/2 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley
1/4 cup thinly sliced scallion
Make dressing: Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
(* Try substituting the lettuce from our shares for the escarole, and the komatsuna for the mustard greens!)