The term fines herbes refers to a blend of aromatic herbs that usually includes parsley, chervil, chives, and tarragon. The combination is used in sauces, vegetables, and meat dishes, but it also adds subtle freshness to green salads.

Ingredients

　　2 teaspoons Champagne vinegar

　　1/2 tablespoon minced shallot

　　1/2 teaspoon whole-grain mustard

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　2 tablespoons mild olive oil

　　4 cups loosely packed mâche (lambs' lettuce; 1 to 2 oz), trimmed

　　2 Belgian endives, cut crosswise into 1/8-inch-thick slices

　　4 cups torn Boston lettuce (from 1 small head)

　　1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon

　　1 tablespoon finely chopped fresh chives

　　Accompaniments: Camembert cheese at room temperature and sliced baguette

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