In a small bowl, whisk together the sherry vinegar, red wine vinegar, and salt. Whisk in the olive oil and pepper. Taste to adjust seasoning to your liking.
In a salad bowl, add the parsley leaves, chives, tarragon leaves, and mint leaves; toss to evenly coat the greens with the dressing. Taste again for seasoning.
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.
Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
Makes 4 to 6 servings.
* Nothing is better than the flavor of fresh herbs! Why not grow your own and have fresh herbs when you need them? Herbs are very easy to grow in your garden or even in a kitchen windowsill. Most herbs can be started from seeds, but it is much easier to buy small plants for a head start.
All-Star Herb Salad Recipe: https://whatscookingamerica.net/salad/herbsalad.htm