4 c Escarole leaves
-=OR=- Curly Endive Leaves – (the inner white ones), – small Spinach Leaves, – Hearts of Romaine – or a mixture 4 c Mixed greens; such as:
– tender Mustard Greens, – Radish Leaves, Arugula – Leaves, Watercress, Rock – Cress or Field Cress, – Nasturtium Leaves, tender – Dandelion Leaves, Dill or – Fennel Greens and Hyssop – Leaves and Blossoms 20 Mint leaves
12 Sorrel leaves
– torn or sliced 4 Scallions; chopped, -=OR=-
-Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted
———————————-DRESSING———————————- 2 tb Plain or herbal vinegar
– such as tarragon vinegar Salt 5 tb Sunflower seed oil
-=OR=-Extra-virgin olive oil -=OR=- Walnut oil WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed. —