Photo: Marcus Nilsson
Makes 6 to 8 servings

How to Make It

In a bowl, whisk together the mustard, vinegar, honey, and 1 1/2 tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.

In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)

Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

Ratings & Reviews

krisrudy's Review

December 11, 2008
So simple, yet so elegant. The vinaigrette was delightful. I served as a second course for Thanksgiving to rave reviews.