Ingredients:
⅔ cup red wine vinegar
¼ cup sugar
2 shallots, sliced
1½ tsp lemon juice
5 tbsp extra virgin olive oil
½ tsp salt & pepper
10 cups loosely packed “soft” greens
½ cup fresh tarragon leaves
½ cup chives, cut into 1″ lengths
¾ cup parsley, minced
½ cup toasted walnuts chopped

Procedure:
Purée all ingredients in a blender or food processor.

Note:
*Serve with grilled steak, chicken, seafood, tofu, or vegetables.