Fresh Herb Salad

1/4 Cup Fresh purslane; washed, patted dry
1/4 Cup Fresh chervil sprigs; washed, patted dry
1/4 Cup Lovage leaves; washed, patted dry
1/4 Cup Tarragon leaves; washed, patted dry
1/4 Cup Viola flowers; washed, patted dry
1/4 Cup Small basil leaves; washed, patted dry
1/4 Cup Snipped chives
Drizzle of extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper; to taste

Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the
oil. Season with salt and pepper. Serve immedietly. This recipe yields 1 3/4
cups.