Yield: Makes 6 servings.
- 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)