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. ---