3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves 1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill 1/2 cup cooked, shelled edamame 2 teaspoons Dijon mustard 1 tablespoon sherry vinegar Pinch coarse sea salt 2 tablespoons very peppery olive oil Freshly ground white pepper to taste

Step 1 Combine the lettuces and herbs in a shallow bowl and toss until very well mixed. Add the edamame and toss again.

Step 2 In a small bowl, whisk together the mustard, vinegar and sea salt. Whisk in the olive oil until emulsified. Season with pepper to taste.

Step 3Pour the dressing over the greens and toss until coated. Divide among small salad plates and serve at once.

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