Photo: Tara Sgroi; Styling: Rebecca Bull Reed
Save remaining vinaigrette for up to two days in the refrigerator.
Makes 6 servings
1/3 cup finely chopped fresh chives
1/3 cup finely chopped fresh tarragon
1/4 cup Champagne vinegar
1 shallot, minced
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup extra-virgin olive oil
6 ounces Bibb or baby romaine lettuce
2 cups baby arugula
2 cups fresh flat-leaf parsley leaves
1/2 cup fresh dill sprigs
Mixed peppercorns, crushed
1. Combine first 7 ingredients in a bowl. Whisk in oil. Cover and chill until ready to serve.
2. Drizzle dressing evenly on each of 6 chilled plates. Arrange lettuces and remaining ingredients evenly on plates.