Citrus Summer Salad

4 ounces (about 8 leaves) chard

4 ounces (about 8 leaves) kale

4 ounces (about 6 leaves) mustard greens

1/2 pound spinach or baby spinach

1 (15- to 16-ounce) can pears, drained

2 medium tomatoes, sliced into wedges

2 ounces feta cheese, crumbled

1/2 cup Sweet Citrus Vinaigrette (recipe follows)

Clean and chop chard, kale and mustard greens, discarding tough stems. If using mature spinach, chop as well. Place in a large bowl.

Cut pears into bite-sized chunks; add to the bowl along with tomato, feta and vinaigrette. Toss well; serve immediately.

Sweet Citrus Vinaigrette

3 to 4 fresh basil leaves

1 dash dried oregano

1 teaspoon fresh thyme leaves

1/8 teaspoon fresh rosemary

3 tablespoons honey

5 teaspoons granulated sugar

5 teaspoons orange juice

5 teaspoons lemon juice

5 teaspoons lime juice

1/2 cup plus 2 tablespoons champagne vinegar

3/4 cup plus 2 tablespoons olive oil

Combine basil, oregano, thyme and rosemary; chop coarsely. In a medium bowl, stir together herb mixture, honey, sugar, orange juice, lemon juice, lime juice and vinegar until well-combined. Whisk in oil until mixed thoroughly. Remix before using as necessary.

Yield: 1 1/2 cups

Yield: 8 side salad servings