Meals and Courses

  • 400 g (13 oz) mixed baby leaves and herbs, such as watercress, frisée (curly-leaved endive), rocket, tatsoi or spinach, chives, parsley and chervil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chardonnay vinegar
  • 4 tablespoons olive oil
  • salt and pepper

Make the dressing by whisking together the mustard, vinegar and oil. Season to taste with salt and pepper.

Put the mixed leaves into a large salad bowl. Carefully toss the leaves and herbs with the dressing to combine and serve immediately.

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