Ingredients
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1 teaspoon best-quality sherry wine vinegar
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1 teaspoon best-quality red wine vinegar
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fine sea salt
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1 tablespoon extra-virgin olive oil
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fresh ground black pepper
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2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried
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2 ounces fresh chives, rinsed, dried and minced
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2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
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2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated
Instructions
- In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
- Whisk in the olive oil and pepper.
- Taste for seasoning.
- Add all the herb leaves and toss to evenly coat the greens with the dressing.
- Taste for seasoning.
- Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.