Mesclun

Instructions

1. Sort the mesclun leaves, spinach, rocket and lamb's lettuce, then rinse them gently under cold water.
2. Dry the salad leaves thoroughly in a salad spinner or a clean tea towel so they stay crisp.
3. Separate the endive and radicchio leaves, then tear them into pieces of even size.
4. Make the vinaigrette by whisking the mustard, vinegar, salt and pepper, then add the olive oil in a thin stream.
5. In a large salad bowl, toss the salad leaves with the finely chopped chervil.
6. Dress just before serving, mixing gently so you don't bruise the leaves.
7. Sprinkle with crushed walnuts if you're using them, then serve right away.