Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 pint fresh blackberries, halved if large
Preparation
Whisk oil, herbs, and lemon juice in a small bowl. Season to taste with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Let return to room temperature before continuing. Gently fold in blackberries.
