- 1 teaspoon white-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon fat-free chicken broth
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped mixed fresh herbs such as chives, tarragon, and parsley
- 1 head Boston lettuce (1/2 lb), leaves separated and torn into bite-size pieces
- Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
- Add lettuce and toss with vinaigrette.