Recipe: Minted Green Salad (lettuce, endive, and fresh spinach with honey-mint dressing)

MINTED GREEN SALAD

1 head bibb or leaf lettuce
1 head Belgian endive
2 cups trimmed fresh spinach
FOR THE DRESSING:
2 cloves garlic; minced
3 tbsp red wine vinegar
1 tbsp liquid honey
2 tsp dried mint
1/4 tsp each salt and pepper
1/3 cup extra-virgin olive oil

TO PREPARE THE GREENS:
Tear lettuce into bite-size pieces to make 10 cups; place in salad bowl.

Slice endive; tear spinach. Add to bowl. (To make-ahead: Cover with damp towel; refrigerate for up to 8 hours.)

TO MAKE THE DRESSING:
In small bowl or glass measure, whisk together garlic, vinegar, honey, mint, salt and pepper; gradually whisk in oil.

TO MAKE THE SALAD:
Pour over greens; toss to coat.

Servings: 8
Source: Canadian Living; December, 1999