Herb Salad

• 1 cup dry red wine, preferably Pinot Noir
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra virgin olive oil
• 2 ounces mesclun greens
• 1/4 cup fresh chervil leaves
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons coarsely chopped fresh tarragon

1. Bring the wine to a boil in a small saucepan over medium-high heat and cook until thickened and reduced to 3 tablespoons, about 10 minutes.
2. Remove from the heat and let cool slightly.
3. Combine the reduced wine, vinegar, and honey in a blender and blend until smooth.
4. Season with salt and pepper.
5. With the motor running, slowly add the oil and blend until emulsified.
6. The vinaigrette can be made 1 day in advance and refrigerated.
7. Bring to room temperature before serving.
8. Combine the greens, chervil, parsley, and tarragon in a large bowl, drizzle with the vinaigrette, and toss to combine.

red wine, red wine vinegar, honey, kosher salt, extra virgin olive oil, greens, chervil, parsley, tarragon

Taken from www.epicurious.com/recipes/food/views/herb-salad-382780 (may not work)