Green Salad With Mustard-Herb Vinaigrette

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1 teaspoon white-wine vinegar

1 1/2 teaspoons Dijon mustard

1 tablespoon fat-free chicken broth

1 tablespoon extra-virgin olive oil

2 tablespoons finely chopped mixed fresh herbs such as chives, tarragon, and parsley

1 head Boston lettuce (1/2 lb), leaves separated and torn into bite-size pieces

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