2.5 t Dijon mustard
1/4 c Champagne vinegar
1/4 c honey
1 C evoo
1 large shallot, finely chopped
1 head Boston or Bibb lettuce
1/3 c fresh dill sprigs
3/4 c fresh flat-leaf parsley
1.5 T fresh tarragon, roughly chopped
1/4 c fresh chives, cut in 1" pieces
1/4 c fresh whole chervil leaves (optional)
dried cranberries (optional)
slivered almonds (optional)
feta cheese (optional)

2 5 t Dijon mustard 1/4 c Champagne vinegar 1/4 c honey 1 C evoo 1 large shallot, finely chopped 1 head Boston or Bibb lettuce 1/3 c fresh dill sprigs 3/4 c fresh flat-leaf parsley 1 5 T fresh tarragon, roughly chopped 1/4 c fresh chives, cut in 1" pieces 1/4 c fresh whole chervil leaves (optional)

In a bowl, whisk mustard, vinegar, honey, and 1 1/2 T water. Whisk constantly; add the shallot and set aside.

In a large bowl, combine the lettuce, dill, parsley, tarragon, chives, and optional ingredients. Whisk the vinaigrette to recombine. Toss into salad.