Herb Salad
- Author: Hilah Johnson
- Yield: 8 1x
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2–3 sprigs fresh tarragon
- 1 bunch sorrel or watercress
- 2 tablespoons chopped chives
- 5 ounces baby arugula
- 5 ounces mesclun or baby mixed greens
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- Put oil and vinegar in the bottom of a large salad bowl.
- Add tarragon leaves, torn sorrel or watercress, chives, arugula and greens.
- Toss to thoroughly coat until all the greens are glossy.
- Sprinkle with salt and pepper and toss once more.
- Serve immediately