Fresh herbs bring a touch of flavor indulgence to vinaigrette. My favorite builds a dream team of fresh tarragon mixed with chives, parsley and leaves plucked from the celery’s heart.

Although a bare-bones vinaigrette made with oil, vinegar, Dijon mustard, salt and pepper works just fine on a simple salad, sometimes I like to tinker with the basics.

The fiddling pays off when the fresh herb vinaigrette dresses a mix of iceberg lettuce and one of the mixed greens combos sold in the marketplace.

One I like is dubbed a “Super Greens Blend.” It contains baby spinach and kale. There are many combinations in supermarkets’ produce sections, and one of those can be substituted.

I garnish the herb-enriched salad serving with a judicious amount of crumbled feta cheese and pomegranate seeds. And take note: The dressing also can flavor roast chicken. Yum.

Mixed green salad with fresh herb vinaigrette

Yield: 6 servings

INGREDIENTS

1 tablespoon plus 1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

1 medium garlic clove, minced

2 tablespoons finely diced shallot

1 teaspoon salt

1/2 cup extra-virgin olive oil

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh parsley

1 1/2 tablespoons finely chopped fresh tarragon

1 tablespoon chopped celery leaves

Freshly ground black pepper to taste

5 cups iceberg lettuce, torn into bite-size pieces

5 cups mixed baby greens, such as spinach and arugula, or spinach with kale and chard, or greens labeled “spring mix.”

Garnish: Crumbled feta cheese, pomegranate seeds

DIRECTIONS

1. In a small glass measuring cup with a handle or a small bowl, add vinegar, mustard, garlic, shallot and salt. Stir to combine and allow to rest for 10 minutes. Whisk in oil in a thin steam. Add chives, parsley, tarragon and celery leaves. Add pepper and stir to combine. Taste and adjust salt if needed.

2. Place lettuce and greens in a large salad bowl. Stir vinaigrette and spoon enough over lettuce and greens to coat the leaves. Toss. Divide between salad plates and top each serving with some crumbled feta cheese and pomegranate seeds. Serve.