The best match for homegrown greens is a homemade vinaigrette like this one.
Whisk vinegar, mustard, and salt in a small bowl; season with pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Use immediately or refrigerate in an airtight container up to 1 week; whisk before using.
You can use any variety of vinegar; we like champagne and sherry vinegars.