Recipes Mixed Greens With Herb-Vinegar Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup red-wine vinegar
• 1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
• About 1/4 cup peanut oil
• 2 shallots, peeled and sliced
• 1/4 cup extra-virgin olive oil
• Coarse sea salt or kosher salt
• Freshly ground black pepper
• 5 handfuls young lettuces (a mixture of peppercress, arugula, frisee, mizuna, red oak or any other kinds you like)
• 1/4 cup fresh chervil and tarragon leaves

1. Three days before, combine the vinegars with the herb mixture in a jar.
2. Seal and let infuse in the refrigerator for three days.
3. Strain the herbs from the vinegar and pour the vinegar into a saucepan.
4. Place over high heat and reduce by half.
5. Fill another saucepan with 1/4 inch of peanut oil.
6. Heat the oil to 170 degrees, then add the shallots.
7. Remove from the heat and cool.
8. Strain.
9. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified.
10. Season to taste with salt and pepper.
11. In a large bowl, mix together the lettuces and the chervil and tarragon.
12. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated.
13. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it.
14. Season with more salt and pepper if needed.
15. Serve.

balsamic vinegar, redwine vinegar, herbs, peanut oil, shallots, extravirgin olive oil, salt, freshly ground black pepper, arugula, chervil

Taken from cooking.nytimes.com/recipes/8928 (may not work)