Rosie Creek Farm arrived with the first greens of the season at the Farmer's Market this past wednesday. There were also some (greenhouse grown) cucumbers from Delta. So a simple celebratory salad was in order. You can half this recipe if you don't have two pounds of greens waiting for you in your fridge.Ingredients
1 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1 shallot , finely grated or pureed in food processor
1 tablespoon fresh tarragon finely chopped
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all ingredients in a small bowl until blended and creamy. I usually just throw everything in my mini food processor and then pour it all into a a small canning jar so it can be shaken in between servings. Keeps for one week in the fridge, remember to bring back to room temperature before serving.
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