Via Carota's Insalata Verde

cooking.nytimes.com

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2 heads butter lettuce, such as Boston or bibb

1 romaine heart

1 large Belgian endive

1 bunch watercress

½ small head frisée

subheading: FOR THE DRESSING:

1 large shallot, minced

2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1 ½ teaspoons Dijon mustard

1 ½ teaspoons whole-grain mustard

1 ½ teaspoons honey (optional)

2 sprigs thyme, washed and stripped

1 large clove garlic, finely grated

Salt and freshly ground black pepper

Directions at cooking.nytimes.com

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