1/4 cup whole-milk yogurt |
1 tablespoon extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1 tablespoon minced shallot |
1 tablespoon finely chopped fresh chives |
1 teaspoon sugar |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/2 pound sorrel*, coarse stems discarded and leaves torn into bite-size pieces (4 cups) |
1/2 pound hearts of romaine, torn into bite-size pieces (4 cups) |
1/4 pound frisée, trimmed and torn into bite-size pieces (2 cups) |
1/2 cup loosely packed fresh flat-leaf parsley |
2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if large |
