GARDEN GREENS WITH CHAMPAGNE VINAIGRETTE
from Clark Frasier and Mark Gaier of Arrows Restaurant - Ogunquit, Maine,
adapted by StarChefs

For the garden salad at Arrows, we use whatever is best in the garden at the time. Herbs, field greens and even flowers have different flavors that will take a salad of simple lettuce from a monochromatic experience to the level of a rich tapestry of flavors. Arugula adds a peppery flavor, citrus marigolds taste as if oranges had been sprinkled into the salad and tarragon leaves really wake up the palette!

Some of our suggestions for a great salad:

HERBS LETTUCES FLOWERS FIELD GREENS Tarragon Lollo Rosso Nasturtiums Arugula Basils Oak Leaf Roses Tatsoi Mints Red Oak Leaf Johnny jump-ups Mizuna Parsleys Romaine Citrus marigolds Red mustard Cilantro Radicchio Sage flowers Mustard Sorrel Butterhead Cilantro flowers   Thyme leaves Frisee Thyme flowers     Chicory

Yield: serves 6

Ingredients:

Leaves from approximately six different types of lettuce, washed and dried

• Two handfuls of various field greens, washed and dried
• 1/4 cup champagne vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup olive oil
• 1/4 teaspoon freshly cracked pepper
• 1/4 teaspoon kosher salt

Method:

1. In a steel bowl, whisk together the salt, pepper, vinegar, and oils.

2. Place the lettuce and field greens in a bowl and gently toss with the vinaigrette and arrange on a plate.