Beach House Salad

Ingredients

• 2 large heads romaine, torn into bite-sized pieces
• 2 cups arugula, roughly chopped
• 1 small head radicchio, torn into small pieces
• 2 small heads endive, split in half lengthwise and sliced
• 1 bulb fennel, thinly sliced
• 2 large handfuls of fresh herbs, chopped (basil, parsley, thyme, oregano, mint, fennel fronds--whatever you can get)--about one cup of chopped herbs
• 1 10-oz jar marinated artichoke hearts, sliced thin
• 1 cup dried cherries (or golden raisins if you can’t find cherries), rough chopped
• 1 cup toasted chopped pecans (or pine nuts, especially if you’re using raisins)
• 1/2 teaspoon (or to taste) red pepper flakes
• 1/4-1/3 cup olive oil
• 2-4 tablespoons red wine vinegar (to taste)
• Salt and fresh ground black pepper to taste
• 1 cup finely grated parmesan or romano cheese as desired (optional)

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