Salad with walnuts and blue cheese

Serves 6

1	large bunch arugula
2	cups mizuna
2	cups torn romaine lettuce leaves
2	cups torn red leaf lettuce (such as lollo rosa or red sails)
1	small bunch micro greens such as red giant mustard or curly cress (optional)
1	recipe Mustardy vinaigrette (at right)
	Salt and pepper, to taste
1	cup walnut pieces
1	cup crumbled blue cheese

1. Wash the greens thoroughly and spin them dry. (If the leaves are not completely dry, the vinaigrette will not adhere to them.)

2. In a salad bowl, place the arugula, mizuna, romaine, red leaf, and micro greens. Toss gently. Drizzle the greens with several spoonfuls of the vinaigrette and toss gently. Add more dressing, a spoonful at a time, until the leaves are barely coated.

3. Divide the salad among 6 plates and sprinkle with salt and pepper. Add walnuts and blue cheese. Alison Arnett