Herb Salad

Directions

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.