For the Dressing:
Blend garlic, shallot, red wine vinegar, tarragon and mustard together in the blender, slowly drizzle in olive oil, salt and pepper. Transfer to a serving dish, set aside.
For the Salad:
Toss greens with dressing.
Amanda Ashley is a professional Chef and Nutritionist, she has a BA Degree in Culinary Arts from the New England Culinary Institute and over 20 years of experience cooking.
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