- 1/4 cup snipped chives
- 1/4 cup tarragon leaves
- 1/4 cup flat-leaf parsley leaves
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon white wine vinegar
- Salt and freshly ground pepper
- In a bowl, toss the herbs with the olive oil and white wine vinegar and season the salad with salt and pepper. Serve right away.
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