The combination of greens and herbs in this recipe can guide you in experimenting with mesclun. The first five ingredients are very mild and buffer the strong radish flavor of arugula, the bitter draw of dandelion, and the almost-sweet tang of dill and lemon balm. If you choose to forage in the wild for the ingredients in this recipe, remember: Don’t eat flowers or wild herbs unless you’re sure they aren’t poisonous. Many flowers are unsafe to eat and many poisonous plants are easily mistaken for wild herbs. More and more, supermarket produce sections are providing organically grown varieties of these greens and herbs, so shop around if you’re uncomfortable foraging for your salad.