Ingredients

• 1 bunch frisée (French curly endive; 8 oz), trimmed
• 2 bunches watercress, tough stems discarded
• 1/3 cup fresh mint
• 3 scallions, thinly sliced
• 3 to 4 tablespoons extra-virgin olive oil
• 1 tablespoon aged red-wine vinegar or lemon juice, or to taste
• 1/2 cup pine nuts, toasted and salted

Instructions

1. Toss together frisée, watercress, mint, and scallions. Drizzle with just enough oil to coat, tossing. Add vinegar and salt to taste and toss again. Sprinkle with nuts.