Ingredients
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2 tablespoons fresh tarragon leaves, chopped
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1/2 teaspoon fresh coarse ground black pepper
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1 teaspoon garlic, minced
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2 tablespoons walnuts, toasted and chopped
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1/4 cup apple cider vinegar
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1/2 cup light extra virgin olive oil
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2 summer slicing tomatoes, sliced 1/2-inch thick
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fresh coarse ground black pepper
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6 fresh parmesan cheese, slices
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1/4 cup extra virgin olive oil
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1/4 teaspoon kosher salt
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6 leaves lettuce leaves
Instructions
- In a glass jar or bowl, mix together the dressing ingredients. Allow to sit at room temperature for a few hours to allow flavours to blend. Dressing may then be refrigerated, but should be at room temperature for serving.
- Assembling:
- On individual serving plates, lay a lettuce leaf, followed by a slice of tomato. Sprinkle with a bit of pepper.
- Now lay a generous slice of cheese (I use a vegetable peeler to slice the cheese) and top with a wedge of avocado.
- Just before serving, shake dressing throughly and drizzle over the salad, ensuring that you get some of the chopped walnuts. Garnish with a sprig of tarragon.