Spring Green Salad Fresh Garden Salad

I like to make this salad when Spring is in
the air and fresh lettuce starts to grow.

Ingredients:
For the Vinaigrette:
1 1/2 tablespoons red wine vinegar
4 to 5 tablespoons extra virgin olive oil
1 clove garlic, crushed
1/2 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Greens:
2 heads bibb lettuce, torn (about 3 cups)
1 cup washed and dried watercress leaves
1 cup washed and dried arugula leaves
1 cup torn, washed and dried escarole leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves

Directions:
For the Vinaigrette
Place all the ingredients in a jar
or plastic container with a tight-fitting lid.
Close the top and shake vigorously
until the dressing looks creamy.
Set aside until ready to use.
If the dressing separates,
just shake vigorously before using.
For the Salad:
Place all the cleaned greens in a bowl.
Remove the garlic clove from the dressing.
Pour the dressing over the salad and toss gently.