Champagne vinegar or white wine vinegar
extra virgin olive oil
Boston or Bibb lettuce
fresh dill sprigs
fresh whole flat-leaf parsley leaves
fresh tarragon leaves
roughly chopped (optional)
cut into 1-inch pieces (optional)
fresh whole chervil leaves
In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.
In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)
Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.