Active Time

　　10 min

　　Total Time

　　10 min

　　We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Ingredients

　　1 tablespoon Champagne vinegar

　　1/2 tablespoon finely chopped shallot

　　1/8 teaspoon salt

　　1/8 teaspoon black pepper

　　2 tablespoons extra-virgin olive oil

　　3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)

　　1 1/2 oz edible flowers (optional)

　　Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

　　Cooks' notes:

　　· Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels. · Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.