Wow you don't muck about! Sounds great.
How would you describe and rate the oak leaves? I made a (horrible) wine with them years ago, but never considered eating them.
That's right, life's too short to not eat delicious food!
It has a delicate and mild (or slight bitter depending on the variety) taste and pairs well with other ingredients such as avocados and red roasted peppers. It also tastes better with Dijon mustard vinaigrette. I also like it with smoked tofu.
How on earth did you manage to make wine using salad leaves? I thought that you could only make the former using fruit as it has to ferment.