A winter salad is a great way to get your vegetables. Peruse the produce aisle to see what looks good and adjust this flexible recipe with what you purchase.

3/4 cup extra-virgin olive oil
1/4 cup tarragon or sherry wine vinegar
1 cup thinly sliced fennel bulb (save 1 Tbsp. snipped fronds for the dressing)
1 tsp. Dijon-style mustard
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 5-oz. bag washed baby spinach or mâche
1 12-oz. can solid white albacore tuna, drained
1 1/2 cups grape or cherry tomatoes, halved
1 6-oz. jar marinated artichoke hearts, drained
1/4 cup whole pitted niçoise olives, or sliced pitted kalamata or other ripe black olives
4 poached* or hard-cooked eggs

1. For vinaigrette, in a screw-top jar combine the oil, vinegar, reserved 1 tablespoon fennel fronds, mustard, salt, and pepper. Cover and shake well.

2. On a large platter toss the spinach with 1/4 cup of the dressing. Arrange tuna, tomatoes, sliced fennel, artichoke hearts, olives, and eggs atop. Pass remaining dressing. Season with more salt and pepper as desired. Makes 4 servings.

*Poached Eggs: For poached eggs, carefully slide 1 egg at a time into a pot half-full of simmering water. Don't crowd eggs. Simmer, uncovered, for 3 to 5 minutes or until desired doneness. Remove eggs with a slotted spoon.

Variation: You can substitute dry-smoked or canned boneless salmon for the tuna; baby arugula or mesclun for the spinach; cooked green beans or edamame beans for the fennel; nut oils, such as walnut, for the olive oil; other vinegars, such as balsamic, for the tarragon vinegar; and fresh snipped basil or mint for the fennel fronds. Or, for a Greek twist, top greens with feta cheese, cooked sliced chicken (instead of tuna), and sliced cucumber (instead of fennel).