Servings: 6

10 cups (about 1 pound) mixed greens (mesclun, mache,
watercress, baby arugula, dandelion; artisan lettuces,
sprouts and shoots - pea shoots, frisee, radicchio)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
2 ounces shaved parmesan cheese

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Garnish with shaved parmesan and serve.