BIBB LETTUCE, MINT AND WATERCRESS SALAD WITH SHERRY VINAIGRETTE (for eight)

2-1/2 tablespoons Sherry vinegar or white wine vinegar

2 teaspoons Dijon mustard

½ cup olive oil

5 heads Bibb lettuce or Boston lettuce, leaves torn into bite sized pieces, rinsed and spun dry (about 5 cups)

2 large bunches watercress, coarse stems discarded and leaves rinsed and spun dry (about 5 cups)

2 cups fresh mint leaves

2 cups frisee

handful fresh violets, violas or pansies

1. In a bowl whisk together the vinegar, mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

2. In a large bowl, toss the greens and flowers with the dressing.

from Gourmet Magazine, May, 1990