Herb Salad

This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.