Spring Greens & Goat Cheese

I stopped at the Johns Hopkins East Baltimore farmer's market today and picked upa huge bag (called half a bag!) of mixed spring salad greens from Zahradka farm.  Sping greens are probably at their tastiest right now.  They tend to become bitter and bolt later in the season unless they are protected from the heat.  They won't last as long as a head of iceberg lettuce from the store, so use them up quickly.  I plan to use mine as the base for a dinner salad.  I'll add some home grown herbs and top the greens with grilled chicken breast, some organic goat cheese from Firefly Farms and pistachios.  This dish is best dressed with a homemade vinaigrette made French housewife style: shake some oil and vinegar in a jar with some mustard, salt, pepper, and a little sugar.  Proportions to taste.