All-Star Herb Salad

1 tsp Best quality sherry wine vinegar
1 tsp Best quality red wine vinegar
Fine sea salt to taste
1 tbl Extra virgin olive oil
Freshly ground black pepper to taste
2 oz Fresh flat leaf parsley leaves, carefully stemmed, rinsed and Dried
2 oz Fresh chives, rinsed,dried and minced
2 oz Fresh dill leaves, carefully stemmed, rinsed, dried and chopped
2 oz Fresh tarragon leaves, carefully stemmed, rinsed, dried and Leaves separated
2 oz Fresh mint, stemmed, rinsed, dried and leaves separated

In a large, shallow salad bowl, whisk together the vinegar's and salt.

Whisk in the oil and pepper. Taste for seasoning.

Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning.

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

Variation: the dressed salad can also be placed open-face sandwich fashion on top of grilled bread that has been brushed with olive oil.