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Greek Country Salad

Gourmet Magazine / January 2011
Pairs with: Blood Orange DRY Soda

For Dressing:
1 tbs. Fresh Lemon Juice
1/2 tsp. Salt
1 tsp. Honey
1/3 cup Extra-Virgin Olive Oil

For Salad:
1/2 lb. Escarole, chopped (4 cups)
1/4 lb. Tender Young Mustard Greens, trimmed and finely chopped (2 cups)
1/2 lb. Dandelion Greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
2 oz. Baby Spinach
1 cup Watercress Sprigs, trimmed
1/2 cup Chopped Fresh Dill
1/4 cup Fresh Flat-Leaf Parsley
1/4 cup Thinly Sliced Scallion

- Make dressing: Whisk together lemon juice, salt and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
- Make salad: Add salad ingredients to dressing and toss to coat. Season with salt and pepper.