6 hard boiled eggs
4 each red, white and black radishes
1 medium onion, sliced
1/2 cup black olives
leaf lettuce, endive, watercress and borage
salt, pepper, oil and vinegar

Wash and dry greens. Arrange on a cold platter. Cut eggs in quarters or halves. Arrange decoratively in the center of the platter. Thinly slice onion and radishes. Lay radishes and olives in a pattern around eggs. Lay onion rings towards the edge of the platter. Lay a few on top of the eggs as well. Make a dressing by mixing together equal amounts of oil and wine vinegar. Sprinkle over salad. Salt and pepper to taste.

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