|1 head||butter lettuce|
|1 1/2 cups||shiso leaves|
|2 tbsp||2 tbsp Farm Stand ume vinegar (can use champagne vinegar)|
|1/2 tbsp||olive oil|
Remove mint leaves from stem and tear in half. Dice melon into bite-sized cubes. Cut blackberries in half. Cut the bottom of the butter lettuce off and separate into individual leaves. Remove shiso leaves from the stem, then tear it into small pieces. In a large bowl, toss everything together with olive oil and vinegar.