Greens with Champagne Vinaigrette

I got this recipe out of Real Simple several years ago. I love fresh herbs, so this is a nice pungent salad chock-full of them.

GREENS WITH CHAMPAGNE VINAIGRETTE

Recipe Notes

The tarragon, chives, and chevril are optional. I recommend including the tarragon and chives, but I leave the chevril out. For the dressing, instead of whisking everything together, I just combine all of the ingredients in a jar and shake - it emulsifies the dressing quite well.

Ingredients

• 2-1/2 tsp. Dijon mustard
• 1/4 c. champagne vinegar or white wine vinegar
• 1 tsp. honey
• 1 c. extra-virgin olive oil (I use only 1/2 c.)
• 1 large shallot, finely chopped
• 1 head Boston or Bibb lettuce, torn
• 1/3 c. fresh dill, chopped
• 3/4 c. fresh flat-leaf parsley leaves, chopped
• 1-1/2 tbsp. fresh tarragon leaves, chopped (optional)
• 1/4 c. fresh chives, snipped (optional)
• 1/4 c. fresh whole chevril leaves (optional)

Instructions

1. In a bowl or jar, combine mustard, vinegar, honey, and 1-1/2 tbsp. water. If combining in a bowl, whisk thoroughly and slowly add oil. If combining in a jar, just add oil. Add chopped shallot and set dressing aside.

2. Combine all other ingredients in a large salad bowl.

3. Toss with dressing or serve dressing on the side. Whisk or shake dressing before serving.