11.   Toss greens with vinaigrette so that all lettuce is thoroughly coated with dressing.

12.   Toss the greens in the dressing, then arrange them on a platter.

13.   Toss greens with remaining Balsamic Vinaigrette.

14.   Toss the greens with enough of the vinaigrette to coat them lightly.

15.   To serve, toss the greens.

16.   Toss greens with dressing.

17.   Toss the greens with about half of the vinaigrette.

18.   Toss the greens with the vinaigrette in a large bowl.

19.   While the pastries are baking, toss the greens with the reserved garlic and chives, then add the chervil, olive oil, vinegar, salt and pepper.