Serves 4

 

Buy a nice bunch of arugala or watercress. Or, better yet, harvest your own. Chop into 1½-inch lengths.

 

Collect 30-40 large first-year garlic mustard leaves and tear them into thirds or quarters.

 

Collect 25-30 hedge mustard leaves and tear them in half.

 

Collect ¼ cup creeping Jenny tops and mince.

 

Toss all greens together.

 

Garnish lavishly with Queen of the Night blossoms, periwinkle flowers, and purple pansies.

 

Serve – at twilight, of course – with tamari, herbal vinegars, extra virgin olive oil, and gomasio.