On Salad.

To make a good salad, chop greens into sizeable pieces, for elegant eating.  Get a large bowl, place greens in, drizzle vinaigrette down the sides of the bowl and quickly add freshly grated black pepper and salt.  Toss to coat evenly; select a leaf and nibble to taste the vinaigrette, salt and pepper along with the tender green.  Portion onto plates, and arrange accoutrements on top.  Some suggestions: a poached egg with smoked salmon, capers, green onions and a lemon wedge; curried chicken salad with sliced almonds and granny smith apples; thinly sliced chilled tri-tip steak, roasted peppers and olives.  Best when all ingredients are at room temperature, served immediately and enjoyed in peace.