A Salat

2 bn Watercress
2 ct Mustard and cress
1 md Leef, very finely sliced
6 Spring onions or scallions, chopped small
1 Bulb of fennel, slicked in thin matchsticks
1 lg Handful of fresh parsley, pull off into small sprigs
The leaves from 1 young sprig of fresh rosemary
The leaves from 4-6 prigs of fresh mint, slightly chopped
6 Fresh sage leaves, slightly chopped
The leaves from 2 small branches of thyme
Few leaves from any other herb you have (take care not to use too much of any very strong flavoured ones)
Sea salt and freshly ground
Black pepper
3 tb Wine vinegar
5 tb Olive oil

Wash the cresses, herbs and fennel and dry all thoroughly. Mix them, with the leek and spring onions, in a large bowl, sprinkly with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving.

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