Herb Salad

• 1 teaspoon best-quality sherry wine vinegar
• 1 teaspoon best-quality red wine vinegar
• fine sea salt
• 1 tablespoon extra-virgin olive oil
• fresh ground black pepper
• 2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried
• 2 ounces fresh chives, rinsed, dried and minced
• 2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
• 2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

1. In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
2. Whisk in the olive oil and pepper.
3. Taste for seasoning.
4. Add all the herb leaves and toss to evenly coat the greens with the dressing.
5. Taste for seasoning.
6. Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.

sherry wine vinegar, red wine vinegar, salt, extravirgin olive oil, fresh ground black pepper, flat leaf parsley, fresh chives, tarragon, fresh mint

Taken from www.food.com/recipe/herb-salad-460278 (may not work)