Homemade Mesclun With Sweet Vinaigrette

• 4 ounces mesclun
• Enough basil to yield 1 tablespoon chopped
• Enough chervil to yield 1 tablespoon chopped
• Enough fennel tops to yield 1 tablespoon chopped
• 6 or 8 arugula leaves
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey mustard

1. Wash and dry mesclun.
2. Wash, dry and chop the basil, chervil and fennel.
3. Wash arugula, and tear leaves into bite-size pieces.
4. Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

basil, chervil, arugula, olive oil, balsamic vinegar, honey

Taken from cooking.nytimes.com/recipes/5657 (may not work)