John Kallas recommends combining one or two types of mild-tasting leaves like miner’s lettuce or chickweed with a pungent wild green like mustard and a sour one like sorrel, along with a sprinkling of bitter greens like dandelion. His rule of thumb is a third each of the mild, pungent and sour greens, but blend according to your own taste.

¼ cup toasted, chopped hazelnuts
1 tsp minced shallots
1 tbsp white wine vinegar
3 tbsp olive oil
Splash of hazelnut oil or a drop
of Frangelico
1 orange
1-2 oz each of 3-4 types of mixed wild greens such as miner’s lettuce, chickweed, dandelion, wild mustard or sorrel, thoroughly but gently washed (about 5-6 cups, loosely packed all together)
Salt and freshly ground pepper to taste

1. Combine the minced shallots, the vinegar and salt to taste in a small bowl and let stand for 10 minutes.

2. Whisk the olive oil, a splash of hazelnut oil or a drop of Frangelico and a trickle of juice from the orange into the vinegar and shallot mixture. Taste and adjust for seasoning.

3. Combine the greens in a bowl. Drizzle just enough vinaigrette onto greens to make them glisten (about 1 tbsp per 5 cups of greens). Sprinkle the hazelnuts over the salad. Season to taste with salt and pepper. Serves 4.

This article appeared in the May 2006 issue of Portland Monthly.
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