We eat this so often – it is my favorite mix of salad greens – that I thought it merits a mention here.
According to sources such as wikipedia and wisegeek, mesclun (“to mix” in the Provencal language of the south of France) is a mixture of young greens (i.e. harvested while they are young, for a great flavor) and can include dandelion leaves, sorrel, rocket or arugula, mache or lamb’s lettuce, other leafy lettuces, spinach, mustard, swiss chard, chicory, frisee and sometimes edible flowers such as rose petals and nasturtiums. The original mix apparently consisted of chervil,rocket, types of lettuce and endive mixed in equal amounts.
A delicate olive oil and lime juice dressing is all a mesclun-based salad needs, I feel, so that the fresh flavors of the leaves are not subdued.