Recipe - All-Star Herb Salad

1 teaspoon Best quality sherry wine
vinegar
1 teaspoon Best quality red wine
vinegar
Fine sea salt to taste
1 tablespoon Extra virgin olive oil
Freshly ground black pepper
to taste
2 ounce Fresh flat leaf parsley
leaves; carefully stemmed,
; rinsed and
Dried
2 ounce Fresh chives; rinsed,dried
and
; minced
2 ounce Fresh dill leaves; carefully
stemmed,
; rinsed, dried and
; chopped
2 ounce Fresh tarragon leaves;
carefully stemmed,
; rinsed, dried and
Leaves separated
2 ounce Fresh mint; stemmed, rinsed,
; dried and leaves
; separated

In a large, shallow salad bowl, whisk together the vinegar's and salt.

Whisk in the 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.

Variation: the dressed salad can also be placed openface sandwich
fashion on top of grilled bread that has been brushed with olive oil.

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