Mache and mixed greens salad with Champagne vinaigrette

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Mache (lamb's lettuce), radicchio and arugula are, in my humble opinion, the best salad greens ever.  I needed a quick, light salad to go with my fish dinner, so I hit up my go-to guys.  Mache also gives the salad height, as the fronds buoy up the other greens, and the whole lot stand up to the dressing very well.

OK, now I don't have too many rules for food, and I love breaking with tradition, but I don't in general care to have fruit or nuts in my meals -- these are for dessert.  With that in mind, most people might add dried cranberries, raisins, apricots, roasted walnuts or candied pecans.  I recommend it; I welcome it - I just won't put it on my salads.

THE RECIPE
(per portion)
 a mix of mache and baby salad greens
Sliced heirloom tomatoes
Sliced scallions

Sliced roasted red bell pepper, for garnish

THE DRESSING
2 T grape seed oil
2 T Champagne vinegar
1 t whole grain Dijon mustard
1/2 t minced fresh thyme leaves
Salt and pepper, to taste (I used pink Himalayan finishing salt)

Compose the greens and other ingredients; blend dressing and drizzle over the salad.  Enjoy!