MIXED BABY GREENS WITH TARRAGON-HONEY-MUSTARD VINAIGRETTE

SERVES 4

I love mixed baby greens for salads, especially since they are available in the packaged varieties that need no cleaning. And this is my latest favorite dressing. It is so easy to make and so good. Since the honey and mustard thicken the dressing, less oil is needed making it healthier as well. Use any cheese you like. I often use asiago, but I have used goat cheese, ricotta salata or Parmesan.

INGREDIENTS

4 ounces mixed baby greens, rinsed and dried if necessary

Thinly sliced sweet onion

Grape or cherry tomatoes, halved

1 garlic clove, minced

1 teaspoon Dijon mustard

2 teaspoons honey

2 tablespoons balsamic vinegar (can use red wine vinegar)

4 tablespoons olive oil, preferably extra virgin

1-1/2 teaspoons dried tarragon leaves (use fresh if available)

Salt and pepper to taste

2 tablespoons freshly grated Asiago cheese, or use your favorite

Place the greens, onions and tomatoes in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Drizzle the desired amount of dressing over the salad. Add the cheese and toss well.

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