This is a salad where anything goes. Combine your lettuces with shaved vegetables from you CSA, like fennel and radish, use your scissors to snip some herbs on top, and dress it all with Nancy's lemon vinaigrette (which comes from the Mozza cookbook).

Nancy's Lemon Vinaigrette

(Makes 1 cup)

1/4 cup minced shallot

1/4 cup lemon juice

1 Tbsp champagne (or white wine) vinegar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup olive oil

Combine shallots, lemon juice, vinegar, salt and pepper in a bowl. Slowly pour in oil while whisking to emulsify the dressing. I find this dressing stays good in the fridge for 2-3 days. Just whisk when you take it out of the fridge.