Instructions: Place the mixed salad leaves in a bowl and crumble the cheese on top.

Beat together all the vinaigrette ingredients apart from the oil.

Then beat in the oil and adjust the seasoning if necessary.

Pour the dressing over the salad and toss well.

It is only in France and Italy that I have come across a proper mixture of salad greens to deserve the name of the original Provencal mesclun. The best way to form an idea of what it can be is to visit one of the large Mediterranean markets such as that in Nice or the Mercato Centrale near the Piazza San Lorenzo in Florence where the selection is particularly astounding in the autumn.

A mesclun should include young leaves of both wild and cultivated greens such as dandelion barba di cappuccino (monks beard) tiny peppery rocket leaves lambs lettuce purslane chervil oakleaf lettuce and occasionally a number of unrecognizable items seasonal and indigenous to the area. Such items are often sold already mixed as well as separately. Very rarely do we have access to such a glowing array of crisply fresh greenery but we can improvise. Try to use the crisp inner leaves of different lettuce heartsfor the basis of the salad. Rocket leaves are indispensable.

Serves 4

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