Ingredients
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3 tablespoons balsamic vinegar
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1 tablespoon Dijon mustard
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1 tablespoon basil, chopped
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1 teaspoon tarragon, chopped
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1/2 cup olive oil
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12 green beans, trimmed
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6 asparagus spears, trimmed
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4 cups packed baby greens
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3/4 cup cherry tomatoes, halved
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1/2 cup blue cheese, crumbled
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salt and pepper
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1 shallot, brunoise
Instructions
- Combine vinegar, shallot, dijon, basil, tarragon and time.
- Slowly whisk in oil to form an emulsion.
- Season with salt and pepper.
- Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
- Arrange in bowl, top with blue cheese, garnish with basil leaves.