Green salad with a vinaigrette

2 tbsp Dijon mustard

50 ml white balsamic vinegar

100 ml herb-infused vinegar

200 ml rapeseed oil

50 ml grape seed oil

100 ml vegetable bouillon

1 tsp Worcestershire sauce

1 tsp sugar

2 shallots

chopped

5 sprigs of flat-leaved parsley

plucked leaves

2 sprigs of oregano

plucked leaves

1 sprig of basil

plucked leaves

200 g salad leaves

Put the Dijon mustard together with the rest of the ingredients in a tall vessel and blend to a smooth purée with a hand blender.

Arrange the salad leaves in a large bowl or on plates and drizzle over a little vinaigrette.