Directions:

Sorry - I don't measure ingredients out for my salads, but if you combine the above greens to your tastes, you'll be fine.  The basil and mint really add uniqueness to this salad so if you like those flavors and want to add a bit more . . . go ahead.  I'm crazy about fennel so I use two bulbs, if you're not so crazy about it . . . use only 1.  You decide what combination of the above.  Toss the greens together (you should have enough for at least 4, probably 6 servings).

Take about a teaspoon of the Citrus Falk Salt (they're salt pyramids so need to be crumbled) and crumble in your hand, then toss with the salad.  Drizzle with the Lucero Meyer Lemon Olive oil.  A couple tablespoons . . . drizzle a little, toss then taste.  It's always easier to add, so don't over salt or oil . . . taste to get the flavor you like.

The salad is mixed and almost ready to go (you can serve now but I like a little cheese and "nuts").  Shave some parmesan cheese over the salad and sprinkle with a handful of pine nuts . . . like pine nuts and cheese?  Shave and sprinkle a little more.  Now . . . you're ready to serve.  This salad needs nothing more.  Just Lucero Meyer Lemon Olive Oil.  Fresh and bursting with spring flavors.