From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also field greens. A very well known mixture of leaves, which originated in Nice. The term comes from mesclumo, a Provençal word for "mix." Originally, the leaves were from wild greens. Today, mesclun often includes dandelion, arugula, oak leaf lettuce, lamb's lettuce, chervil, groundsel, salsify and more.
