1/4 cup red wine vinegar
2 garlic cloves, lightly crushed and quartered
1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
2 large tomatoes, cut into wedges
2 English cucumbers, peeled and sliced
2 large carrots, peeled and sliced into rounds
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