In a small bowl, whisk the vinegar, shallots, salt, and pepper together. Slowly drizzle in the olive oil, whisking to make a creamy, emulsified dressing. Taste and add more of any of the ingredients until the dressing tastes bright but not too sharp. Set aside.

Wash all the herbs well in cool water and spin in a salad spinner until completely dry. Chop or tear any large herb sprigs into smaller pieces. 

Put the herbs in a large salad bowl, toss to mix, and drizzle on about half the dressing. Toss, taste, and add more dressing if you like. Serve immediately.