Ingredients (11)

• 1 each red and white witlof (Belgian endive), leaves torn
• 1 cos lettuce, sliced
• 100g baby spinach leaves
• 1 bunch chives, cut into 1cm pieces
• 1/2 bunch each dill sprigs and mint leaves
• 1 frisee (curly endive), leaves picked

Dressing

• 2 tbs lemon juice
• 100ml olive oil
• 1/2 tsp caster sugar
• 1 garlic clove, finely chopped
• 1/2 tsp Dijon mustard