Step 1

Combine vinegar, olive oil, and lemon verbena leaves in a blender. Blend on high until leaves are pureed into the vinaigrette. (If you don't have a high-powered blender like the Vitamix, you may want to strain the dressing through a fine mesh sieve or cheesecloth.)

Step 2

Divide greens onto 4 plates.

Step 3

Top each with 1/2 cup of berries and sprinkle with sunflower seeds.

Step 4

Drizzle vinaigrette over the salad. (There might be extra—don't feel like you need to use it all!)