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Recipe from Patricia Wells at Home in Provence by Patricia Wells. Rather than making herbs part of a green salad, why not make these fresh, flavorful greens the salad. When tarragon is fresh in the market or your garden overflows with this extraordinarily powerful herb, why not serve it with honor as a salad all on its own? The idea really is to mix and match judiciously. Just don't use so many herbs that they lose their personality. Good combinations include parsley, mint, and tarragon. Or consider an all-mint salad to accompany grill lamb, an all-tarragon salad to accompany grilled chicken, a sage-heavy salad to accompany roast pork. Other herbs that can be added to the following salad mix include a very judicious addition of hyssop, coriander, sage, chervil, and marjoram. Just be sure to include leaves only - no cheating leaving all stems behind!

Check out Linda's wonderful  Salad and Salad Dressing Recipes.

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 ounces fresh flat-leaf parsley leaves, carefully stemmed, rinsed and dried
2 ounces fresh chives, rinsed, dried and minced
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
2 ounces fresh mint, stemmed, rinsed, dried and leaves separated

In a large, shallow bowl, whisk together the sherry vinegar, red wine vinegar, and salt. Whisk in the olive oil and pepper. Taste for seasoning. Add the parsley leaves, chives, tarragon leaves, and min leaves; toss to evenly coat the greens with the dressing. Taste again for seasoning.

Serve in small portions as an accompaniment to roast chicken, or to grilled or poached fish.

Makes 4 to 6 servings.