Leafy Green Salad
From Daniel Orr

2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
1/2 teaspoon dry mustard
Pinch of five-spice powder
1 1/2 tablespoons minced shallot
1 small garlic clove, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound mixed baby greens
1/4 cup cilantro leaves
1/4 cup celery leaves
1/4 cup flat-leaf parsley leaves
1/4 cup chives (in 1-inch pieces)

1. In a large bowl, whisk the lemon juice with the vinegar, mustard, five-spice powder, shallot and garlic.
2. Slowly whisk in the olive oil and season with salt and pepper.
3. Add the baby greens, cilantro, celery leaves, parsley and chives and toss to coat.
4. Season with salt and pepper and toss again.

Serves 8.