Ingredients

1 teaspoon best-quality sherry wine vinegar

1 teaspoon best-quality red wine vinegar

Fine sea salt to taste

1 tablespoon extra-virgin olive oil

Freshly ground black pepper to taste

2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried

2 ounces (60 g) fresh chives, rinsed, dried, and minced

2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped

2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated

2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated

Description

Rather Than Making Herbs Part Of A Green Salad, Why Not Make These Fresh, Flavorful Greens The Salad. The Idea Comes From Paris Chef Alain...

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