2 cup fresh berries (I used red and yellow strawberries, blueberries, and blackberries)
2 tbsp sunflower seeds
Combine vinegar, olive oil, and lemon verbena leaves in a blender. Blend on high until leaves are pureed into the vinaigrette. (If you don’t have a high-powered blender like the Vitamix, you may want to strain the dressing through a fine mesh sieve or cheesecloth.)
Divide greens onto 4 plates.
Top each with 1/2 cup of berries and sprinkle with sunflower seeds.
Drizzle vinaigrette over the salad. (There might be extra—don’t feel like you need to use it all!)
My strawberries were from the garden, so they were on the small side. If you’re using larger ones, you’ll need to quarter or halve them.