“The Best Salad in the World”
Via Carota’s Ensalata Verde
From the NY Times

1. Wash greens in sink (tepid water).  Butter leaves should remain whole.  Cut ½ the Romaine and Endive on the bias. Trim and discard roots and stems from Watercress.  Remove dark outer leaves and tops from the Frisee.  Use only the light green and white parts. Swirl all in the water and drain. Wash two times more in cool and then cold water. Transfer to a salad spinner to dry. Wrap in a dish towel; set aside.
2. Put shallot in a fine mesh strainer.  Quickly rinse with cold water and drain. Add it to a medium bowl with vinegar and warm water. Let sit for 2 minutes. Whisk in the oil, mustards, honey, thyme, garlic and salt (large pinch). Taste and adjust salt and vinegar, as needed.
3. To serve:  Pile a handful of the greens in the service bowl.  Sprinkle salt, pepper and generous drizzle of the dressing. Add a second handful of greens to the bowl.  Drizzle with salt, pepper and dressing. Keep repeating.  Finish with final drizzle of dressing. Serve immediately.