Recipe: Wilted Greens Salad (Radish Leaves in Salad)

WILD GREENS SALAD
Here's the only recipe I could find. But did learn that Mustard greens is a substitute. Kathy's way of cooking them sounds really good. I'd try them that way first.

4 cups Escarole leaves OR Curly Endive Leaves (the inner white ones), small Spinach Leaves, Hearts of Romaine (OR a mixture 4 cups Mixed greens; such as: tender Mustard Greens, - Radish Leaves, Arugula Leaves, Watercress, Rock - Cress or Field Cress, Nasturtium Leaves, tender - Dandelion Leaves, Dill or Fennel Greens and Hyssop - Leaves and Blossoms)

20 Mint leaves
12 Sorrel leaves - torn or sliced
4 Scallions; chopped, OR Newly-pulled Onions, sliced
1/4 cup Sunflower seeds, toasted

FOR THE DRESSING:
2 tbsp Plain or herbal vinegar - such as tarragon vinegar
Salt
5 tbsp Sunflower seed oil OR Extra-virgin olive oil OR Walnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well.

DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as needed.