1 large scallion, white and pale green parts only, chopped
2 teaspoons coarsely chopped tarragon
3 tablespoons vegetable oil
2 teaspoons white wine vinegar
1 tablespoon water
Salt and freshly ground pepper
1 head of Boston lettuce, separated into leaves
Chervil or tiny tarragon sprigs, for garnish
In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree. Season the vinaigrette with salt and pepper.
On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.