By cooking.nytimes.com

Via Carota’s Insalata Verde

Ingredients

6 servings

2 headsbutter lettuce

such as boston, or bibb

1romaine heart

1belgian endive

large

1 bunchwatercress

0.5 headfrisée

small

1shallot

large, minced

2 tablespoonssherry vinegar

aged, plus additional, as needed

1 tablespoonwater

warm

1 cupextra-virgin olive oil

1 ½ teaspoonsdijon mustard

1 ½ teaspoonswhole-grain mustard

1 ½ teaspoonshoney

optional

2 sprigsthyme

washed and stripped

1 clovegarlic

large, finely grated

salt

freshly ground black pepper

Instructions