tarragon

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This week, I’m taking all my inspiration from food magazines. Of course, I can’t just follow a recipe without tweaking it somehow. That would make it far too easy!

I saw this recipe in the first few pages of April’s Gourmet and instantly wanted to try it. I love a good, strong salad dressing. Olive oil, sherry vinegar, Dijon mustard, shallots, tarragon and capers combine for a tangy, salty vinaigrette that’s made for salads and soft-boiled eggs. Spicy arugula and crisp bread round it out for a meal-sized salad.

I made this salad last night and again for lunch today. It’s just the right amount of fancy, healthy and delicious. I can’t get enough!