5 ounces mixed spring greens -- assorted lettuces and watercress, and herbs like basil and oregano
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Wash and dry greens and herbs. Tear greens into small pieces. In salad bowl, whisk oil and vinegar with mustard. Add the greens and stir to coat well.