Mixed leaves and soft cheese

I can find a salad of mixed leaves, no matter how varied they are and no matter how flavoursome the dressing, rather drab to eat. There is a monotonous, leafy chewiness to it. Mixing in a soft or softish cheese, though, transforms it into something much more beguiling. Goats cheeses work particularly well. Cream cheese works fine too.

The salad above would have been even nicer with some toasted pine nuts. As it was, it contained an organic salad bag, one dstsp of white wine vinegar, a little salt, two dstsps of olive oil (you don't need more, because of the creaminess of the cheese), and about 150g of Philadelphia. As you toss the salad, the cheese breaks up and coats the leaves.