Champagne vinegar or white wine vinegar
extra-virgin olive oil
large shallot, finely chopped
head Boston or Bibb lettuce
fresh dill sprigs
fresh whole flat-leaf parsley leaves
fresh tarragon leaves, roughly chopped (optional)
fresh chives, cut into 1-inch pieces (optional)
fresh whole chervil leaves (optional)
- In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.
- In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)
- Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.