200g each of young spinach, frissee and red-leaf lettuce
1 red onion, sliced very thin
1 peeled and seeded cucumber, thinly sliced
2 tomatoes, diced
1 cup of brine-cured black olives
110g of goat cheese, crumbled
Fresh mint and young basil leaves to taste (small leaves)
1 garlic clove, minced
1 anchovy, rinsed and chopped
4 Tbsp of extra virgin olive oil
4 Tbsp of Siberian pine nut oil
3 Tbsp of red wine vinegar
Salt and pepper to taste
1 tsp of lemon juice
Put greens, onions, cucumbers, tomatoes, olives, goat cheese and herbs in a large bowl. Toss well.
Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.