Gently immerse the herb leaves in plenty of cold water, being careful not to bruise them. Drain in a colander and then dry in a salad spinner or by spreading them over a clean kitchen towel. (Once dry, the herbs will keep in the fridge for up to 1 day. Store them in a sealed container lined with a few layers of paper towels.) Heat the butter in a frying pan and add the almonds, salt and pepper. Sauté for 5 to 6 minutes over low to medium heat, until the almonds are golden. Transfer to a colander to drain. Make sure you keep the butter that's left in the pan. Leave it somewhere warm so it doesn't set. Once the almonds are cool enough to handle, coarsely chop them with a large knife. To assemble the salad, place the herbs in a large bowl. Add the almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately. Serves 6.