Mesclun means "mixture" in the Provence, so it is just a mixed salad salad.
Typically, it includes the young leaves of several types of green salad leaves: chervil, rocket/arugala, dandelion, chicory, radicchio, frisee endive, round lettuce, romaine, escarole, corn salad and tarragon. Chervil is the essential leaf, the rest can be mixed up any which way.
- 200 g mesclun mix (4 large handfuls)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp walnut oil
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper
Wash and dry the salad leaves. Place into a salad bowl.
Mix the other ingredients in a jug or mug. Pour over the salad leaves.
Toss, then serve.