Herb Salad


4 to 6 servings
Herb Salad
¼ cup white wine vinegarwhite wine vinegar¼
2 teaspoons dijon mustarddijon mustard2
1 teaspoon honeyhoney1
½ teaspoon salt, plus more for seasoningkosher salt½
½ teaspoon freshly ground black pepper, plus more for seasoningfreshly ground black pepper½
½ cup extra-virgin olive oilextra-virgin olive oil½
1 bunch flat-leaf parsley, stemmed (about 3 cups)flat-leaf parsley1
1 bunch fresh basil, stemmed (about 3 cups)basil1
1 bunch fresh chives, choppedchives1
1 bunch fresh tarragon, stemmed (about ½ cup)fresh tarragon1
1 cup arugula leavesarugula leaves1
1 fennel bulb, halved, cored, and thinly slicedfennel1
Edible flowers, for garnishedible flowers1


Herb Salad
In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.

In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.


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