Herb Salad with Cassis Vinaigrette

• 1 tablespoon cassis (black-currant) vinegar or other fruit vinegar
• 1/4 cup vegetable oil
• 3 cups fresh flat-leafed parsley leaves
• 2 cups fresh curly parsley leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh chervil leaves
• 1/2 cup fresh coriander leaves
• 1/2 cup small fresh basil leaves
• the leaves from 2 fresh tarragon sprigs
• edible flowers for garnish

1. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
2. In a bowl toss the herbs with enough of the vinaigrette to just coat them until the salad is combined well, divide the salad among 8 chilled salad plates, and garnish it with the flowers.

blackcurrant, vegetable oil, flatleafed parsley, fresh curly parsley, mint leaves, chervil, fresh coriander leaves, basil, tarragon, flowers

Taken from www.epicurious.com/recipes/food/views/herb-salad-with-cassis-vinaigrette-11888 (may not work)