Rustic Style Summer Salad
(serves 4 to 6)

• 1/2# each young spinach, frissee and red-leaf lettuce
• 1 red onion sliced very thin
• 1 cucumber peeled and seeded, thinly sliced
• 1 cup brine-cured black olives (like Kalamata)
• 1/4# goat cheese crumbled
• Fresh mint and young basil leaves to taste (small leaves)
• 1 garlic clove minced
• 1 anchovy rinsed and chopped
• 1/4 cup fruity, green extra virgin olive oil
• 3 Tbls. good quality red wine vinegar
• salt and pepper
• 1 tsp. lemon juice (optional)

Possible additions: hazelnuts, hard boiled eggs, pancetta, nectarines, chive blossoms In a large bowl, place greens, onions, cucumbers, olives, goat cheese and herbs.

Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.