Ingredients
1 tablespoon white balsamic vinegar, or white-wine vinegar
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
14 cups (7 ounces) mixed baby greens
1/2 cup fresh tarragon
1/2 cup fresh mint
Coarse salt and freshly ground pepper
Preparation
In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.
