INGREDIENTS
2
heads butter lettuce, such as Boston or bibb
1
romaine heart
1
large Belgian endive
1
bunch watercress
1/2
small head frisée
1
large shallot, minced
2 tbsp
plus 1 teaspoon aged sherry vinegar, plus additional, as needed
1 tbsp
warm water
1 cup
extra-virgin olive oil
1 1/2 tsp
Dijon mustard
1 1/2 tsp
whole-grain mustard
1 1/2 tsp
honey (optional)
2
sprigs thyme, washed and stripped
1
large clove garlic, finely grated
Salt and freshly ground black pepper