Herb Salad

1. 1

   Bring the wine to a boil in a small saucepan over medium-high heat and cook until thickened and reduced to 3 tablespoons, about 10 minutes.

2. 2

   Remove from the heat and let cool slightly.

3. 3

   Combine the reduced wine, vinegar, and honey in a blender and blend until smooth.

4. 4

   Season with salt and pepper.

5. 5

   With the motor running, slowly add the oil and blend until emulsified.

6. 6

   The vinaigrette can be made 1 day in advance and refrigerated.

7. 7

   Bring to room temperature before serving.

8. 8

   Combine the greens, chervil, parsley, and tarragon in a large bowl, drizzle with the vinaigrette, and toss to combine.

No additional tips available.