INGREDIENTS
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2 1/2teaspoonsDijon mustard
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1/4cupChampagne vinegar or white wine vinegar
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1teaspoonhoney
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1cupextra-virgin olive oil
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1large shallot, finely chopped
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1head Boston or Bibb lettuce
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1/3cupfresh dill sprigs
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3/4cupfresh whole flat-leaf parsley leaves
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1 1/2tablespoonsfresh tarragon leaves, roughly chopped (optional)
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1/4cupfresh chives, cut into 1-inch pieces (optional)
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1/4cupfresh whole chervil leaves (optional)