Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 6-8
Marcus Nilsson

How to Make It

Step 1

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.

Step 2

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.)

Step 3

Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

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Ratings & Reviews

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Reviews
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