Herbal Salat

Description
Salads, made mainly of herbs, were popular throughout the Middle Ages

Ingredients

 * 2 bunches of watercress
 * 2 cartons of mustard and cress
 * 1medium leek, very finely sliced
 * 6 spring onions or scallions, chopped small
 * 1 bulb of fennel, slicked in thin match-sticks
 * 1 large handful of fresh parsley, pull off into small sprigs
 * the leaves from 1 young sprig of fresh rosemary
 * the leaves from 4-6 prigs of fresh mint, slightly chopped
 * 6 fresh sage leaves, slightly copped
 * the leaves from 2 small branches of thyme
 * a few leaves from any other herb you have (take care not to use too
 * much of any very strong flavoured ones)
 * sea salt and freshly ground black pepper
 * 2-3 tablespoons wine vinegar
 * 4-5 tablespoons olive oil

Directions
Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,

with the leek and spring onions, in a large bowl, sprinkle with salt and

pepper, and mix again. Mix the oil with the vinegar and pour over the

salad just before serving.