JRs Herb Salad

• Sea salt to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon sherry vinegar
• 6 tablespoons extra-virgin olive oil
• Freshly ground white pepper to taste
• 1 1/2 cup (1 ounce) frisee (chicory, or curly endive)
• 1/2 cup (1 ounce) oak-leaf lettuce
• 1/2 cup (1 ounce) curly red-leaf lettuce
• 1/2 cup (1 ounce) radicchio
• 1/2 cup (1 ounce) romaine lettuce
• 1/2 cup (1 ounce) mesclun
• 1/2 cup (1 ounce) lambs lettuce
• 1 ounce arugula
• 1/4 cup fresh marjoram leaves
• 1/2 cup chopped fresh chervil leaves
• 1/2 cup chopped fresh basil leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh dill leaves
• 1/2 cup chopped fresh tarragon leaves
• 6 small fresh mint leaves
• 6 small celery leaves
• Several drops of red wine vinegar

1. Prepare the vinaigrette: In a small bowl, combine the salt and vinegars and whisk to blend.
2. Slowly whisk in the oil.
3. Season with white pepper.
4. Taste for seasoning.
5. Carefully wash, trim, and dry the salad greens.
6. Tear them all into small bite-size pieces; you should have 1 1/2 cup of each variety of green.
7. Place the greens in a large salad bowl, add the herbs, and toss to blend.
8. Slowly add the vinaigrette, tossing to evenly coat the greens.
9. Arrange the salad in a mound on each of six salad plates.
10. Garnish with the mint and celery leaves.
11. Drizzle with a few drops of vinegar, and serve immediately.

salt, red wine vinegar, sherry vinegar, extravirgin olive oil, freshly ground white pepper, chicory, curly redleaf, radicchio, romaine lettuce, lambs lettuce, arugula, fresh marjoram leaves, chervil, fresh basil, parsley, dill, tarragon, mint, celery, red wine vinegar

Taken from www.cookstr.com/recipes/jrrsquos-herb-salad (may not work)