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.