From the Kitchen of Susan

And Before the Entrée  

I watch the hostess pour a tablespoon of oil
into the bottom of a wooden bowl explaining
if you make the dressing in the bowl, you use less
and the greens are covered more completely.
She adds a couple of cloves of minced garlic
and a pinch of salt and stirs; balsamic vinegar
is drizzled in while the spoon moves, and there it is.
In go handfuls of baby spinach and wild greens,
which are tossed until all leaves shine with goodness
and you have salad.