Method: Wisk together the first nine ingredients for the dressing.  Set aside.  Toss fresh greens, mint, black olives and feta cheese. Add the dressing and toss again.

Ingredients:

1 tablespoon white wine vinegar 1 tablespoon lemon juice 2 tablespoons virgin olive oil 2 tablespoon peanut oil (not the toasted variety) A pinch of sugar A pinch of salt ¼ teaspoon of fresh ground black pepper ½ teaspoon chopped oregano* 1 teaspoon chopped thyme* Mixed salad greens for 4 1 teaspoon chopped mint* 3 oz black olives, pitted and cut in halves 3 oz crumbled feta cheese

This recipe was given to me years ago at a Boca Raton restaurant. The special components are the “two kinds” of oil with acidic and green elements - and the mint - not normally found in a greek salad, adds a delightful high note. The quantities below will serve 4 people.

Boca Greek Salad

* remember that dried herbs can be more concentrated than the fresh sort but the flavors will be more defined with fresh herbs - especially mint.