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.
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