2 quarts fresh assorted greens

 2 T. white wine vinegar

 1 T. vermouth

 1 scant tablespoon Dijon mustard

 1 T. soy sauce

 1/4 t. ground cumin

 1/2 t. curry powder

 1 t. sugar

 1/4 t. freshly ground pepper

 1/3 c. vegetable oil

 Optional:

 1 apple, diced

 4 scallions chopped

 1/3 c. dry roasted peanuts

 1 T. toasted sesame seeds

 1/4 c. golden raisins

Wash , dry and tear greens into bite-sized pieces. Combine remaining ingredients in a jar and shake well. Pour into salad bowl. Place greens in salad bowl on top of dressing but do not toss. Cover bowl tightly with plastic wrap; refrigerate an hour or so. Just before serving, add any or all of the optional ingredients and toss. Six servings.