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A bowl of fresh salad featuring arugula, mixed greens, pomegranate seeds, feta cheese crumbles, pine nuts, and thinly sliced red vegetables, all arranged on a light surface.

Greens with Tarragon Vinaigrette

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A vibrant green salad tossed with a bold, herbaceous vinaigrette made from Dijon, fresh tarragon, and cider vinegar. Simple, sharp, and ready in 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 tablespoons
Course: Salad, Side Dish
Cuisine: Californian, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon Apple Cider Vinegar
  • 2 tablespoon Dijon Mustard
  • 4 tablespoon Tarragon chopped
  • 1 teaspoon Honey
  • ½ cup Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • Optional: Parmesan Cheese Breadcrumbs
  • Flaky Salt to finish

Equipment

  • Blender
  • Mixing bowl

Method
 

Tarragon Vinaigrette
  1. In a blender, combine Apple Cider Vinegar, Dijon Mustard, Tarragon, Honey, and a pinch of Salt and Pepper.
  2. Blend until smooth. With the motor running, slowly stream in Olive Oil to emulsify.
To Serve
  1. Drizzle vinaigrette over fresh Salad Greens.
  2. Optional: Top with shaved Parmesan, crunchy Breadcrumbs, and a pinch of Flaky Salt.

Notes

Storage: the vinaigrette keeps in an airtight jar in the fridge for about a week, shake it well before using since it separates. Once the greens are dressed, serve right away, they wilt quickly.

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