1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup packed fresh herbs (basil, parsley, thyme, rosemary, oregano)
1/4 cup peanut oil
2 shallots thinly sliced
1/4 cup extra virgin olive oil
Sea salt & freshly ground pepper
5 handfuls of young lettuces (arugula, peppercress, etc)
1/4 cup chervil & tarragon leaves
3 days prior, combine vinegars with herb mixture in small jar, seal & let infuse for 3 days.
Strain the herbs & pour vinegar into saucepan over high heat to reduce by 1/2. Fill another saucepan with 1/4 inch of peanut oil. Heat oil to 170 degrees, then add shallots. Remove from the heat and cool. Strain, place vinegar in a small bowl, gradually whisk in shallot oil, then olive oil until emulsified. Season with salt/pepper.
In a large bowl, mix the lettuces & chervil & tarragon. Sprinkle with 3 Tbs of dressing and save the rest for later.
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