• 2  cups  dandelion greens, thick stems trimmed
• 2  cups  chicory leaves, outer ribs discarded, leaves torn into 2-inch pieces
• 2  cups  baby arugula
• 1    medium Belgian endive, sliced into 1/2-inch-thick rings (1 cup)
• 1    medium carrot, grated (1/2 cup)
• 1  small  fennel bulb, thinly sliced (1/2 cup)
• 1/4  cup  thinly sliced celery
• 1/4  cup  chopped parsley

• 1/2  cup  olive oil
• 1/2  cup  lemon juice
• 2  tablespoons  chopped fresh tarragon
• 2    cloves garlic, minced (2 teaspoons)
•     Dash cayenne pepper

1.

To make Salad: combine dandelion greens, chicory, arugula, endive, carrot, fennel, celery, and parsley in large bowl.

2.

To make Tarragon-Lemon Vinaigrette: shake together all ingredients in small jar with tight-fitting lid.

3.

Toss 1 serving of greens with just enough dressing to lightly coat leaves. Top with optional additions, if desired. Serve immediately.