This salad shows off the bright flavor of fresh greens and fragrant herbs. Mix different kinds of greens\u2014like bitter curly endive and radicchio, spicy watercress and arugula, and mild butter lettuce and baby spinach. If using lettuces from your garden, show the kids how to harvest them, then have them rinse and dry the greens and the herbs and toss the salad together. <\/p>\n
Ingredients:<\/strong><\/p>\n \u20226 cups mixed salad greens Directions:<\/strong><\/p>\n In a large bowl, combine the greens and herbs. Drizzle with just enough olive oil to coat lightly and then toss. Season with salt and pepper, and then toss the greens again and taste. <\/p>\n Drizzle with 1 to 2 tsp. vinegar and toss. Taste for tanginess and seasoning and adjust with salt, pepper and vinegar as needed. <\/p>\n Sprinkle the goat cheese over the top and serve immediately. Serves 6 to 8. <\/p>\n Variations: Make a season of salads:<\/strong> <\/p>\n In spring<\/strong> In summer<\/strong> In fall<\/strong> In winter<\/strong>, tangerine, grapefruit or blood orange sections are good additions. Crushed or whole toasted almonds, pine nuts or pecans add crunch, while a blue-veined cheese, such as Gorgonzola, or shards of a salty, nutty hard cheese, like pecorino or Parmigiano-Reggiano, can replace the mild goat cheese.<\/p>\n
\n\u20221 cup mixed fresh herb leaves, such as tarragon, flat-leaf parsley, dill, chervil and chives, in any combination
\n\u2022Extra-virgin olive oil, as needed
\n\u2022Kosher salt and freshly ground pepper, to taste
\n\u2022White wine vinegar, as needed
\n\u20221\/2 lb. fresh goat cheese, crumbled <\/p>\n
\nAdd sliced blanched asparagus, diced artichoke hearts, or fava beans with cubed pecorino. <\/p>\n
\nToss in fresh corn kernels, ripe cherry tomatoes or diced heirloom tomatoes, and cucumber slices. <\/p>\n
\nAdd apple, pear or Fuyu persimmon slices, or pomegranate seeds. <\/p>\n