Ingredients

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives