Herb Salad

2 bunches watercress 1 medium leek
6 spring onions 1 bulb of fennel
large bunch of parsley palm of mint leaves
small palm of rosemary leaves 6 sage leaves
small bunch of thyme salt & pepper
2-3 tbl. wine vinegar 4-5 tbl. olive oil

The makeup of the salad would change according to
the season or what grew in the cooks herb garden, so
feel free to adapt this recipe as desired. Do not make
with dried herbs.
Wash all greens and dry them thoroughly. Chop all
greens as desired and mix together in a large bowl
together with salt and pepper. Pour oil and vinegar
over salad just before serving.