Monday, January 9, 2012

Recipe: Tarragon Vinaigrette Salad

Tarragon Vinaigrette Salad
Tarragon is a bit of underrated herb. It doesn’t get much use, but the licorice flavor really packs a punch, and made a flavorful vinaigrette for a winter salad. This is one of those salads where I combined a few leftovers with a few fresh ingredients to make a fast and easy dinner.

Salad Ingredients (serves 2)
4 ounces stale bread, cubed and baked at 350 degrees until crunchy
2 pears, cubed
½ pint cherry tomatoes, halved (I used some beautiful yellow teardrop tomatoes)
1 tablespoon of sesame seeds, toasted
1 roasted beet, diced
4 cups salad greens

Tarragon Vinaigrette
1 tablespoon chopped fresh tarragon
1 teaspoon dijon mustard
2 teaspoons olive oil
salt and pepper to taste

Combine all the salad ingredients in a large bowl. Wish the vinaigrette ingredients together, then pour over salad and toss.

1 comment:

  1. Mmmmm...beets. The tarragon actually balances out the beets really nicely, especially since the beets can come across as overbearing in some preparations

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