Wild Greens Salad with Balsamic Vinaigrette

Salad:
4 cups salad greens
1 cucumber, sliced thinly into half moons
1/4 cup walnuts, roasted and chopped
1/4 cup fresh shredded Parmesan cheese (optional)

note: I also added avocado, tomato, garbanzo beans and shredded carrots. (optional)

Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1/4 teaspoon fresh ground pepper

Wash greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces. Place in a large salad bowl. Add cucumber and additional vegetables (optional). Toast walnuts on a cookie sheet in oven at 350 degrees for 10-12 minutes. Add cooled walnuts and Parmesan to salad. Place all dressing ingredients in a jar and shake well. Dress salad just before serving.