Instructions: Wash the mesclun and pat dry with paper towels, or dry in a salad spinner.

At serving time, place the mesclun in a large salad bowl and pour about half of the vinaigrette over the mesclun. Toss. Add only enough additional dressing to very lightly coat, but not drown, the delicate greens.

Makes about 4 servings.

Cooks Notes: This salad is very adaptable. Add-ins are a good thing... try cut-up melons or berries.

NOTES : Mesclun salad is simply a salad made from a variety of baby lettuces and fresh greens such as: arugula, dandelion, frisee, mizuna, oak leaf, mache, radicchio and/or sorrel. It is usually lightly dressed with a vinaigrette (I particularly like the contrast with a very light raspberry vinaigrette). It is also very pretty with edible flowers mixed in. In some places it is called salad mix, gourmet salad mix or misticanza. You may also see it called wild field salad or saladini. Supermarket chains offer this mix in most metropolitan parts of the country. It is also fun and easy to grow in the garden or in containers... seeds are available from Shepherds, Cooks Garden and many other seed companies.

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