In a large, shallow bowl, combine the olive oil and shallot. Add the Champagne vinegar, sherry wine vinegar, garlic, lime juice, coarse salt, and pepper; mix well with a fork. Top with the lettuce, parsley, cilantro and chervil; toss well.
Mound the salad in individual servings bowls or plates.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
VARIATION: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.
Makes 4 servings.
Green Herb Salad With Champagne Vinaigrette Recipe: https://whatscookingamerica.net/salad/herbsalad2.htm