Mixed Greens Salad with Herb Vinaigrette
- For the salad
- 50 grams Arugula
- 50 grams Lollo Bionda
- 50 grams Frisée
- 50 grams Oak leaf lettuce
- 50 grams Dandelion greens
- 50 grams Radicchio
Rinse, trim and spin all types of lettuce dry. Tear lettuce into bite-sized pieces if desired and combine in a large bowl. Top decoratively with daisies.
Serve salad drizzled with herb vinaigrette.
For the vinaigrette, mix vinegar with lemon juice, garlic, dill and chives. Whisk in oil until emulsified. Season with sugar, salt and pepper.