Mixed Leaves with Tarragon Vinaigrette
Photography by Nick Tresidder.
Use a combination of any soft leafed salad greens or herbs such as: baby spinach, mustard leaves, watercress, rocket, red oak leaf, chervil and endive. Also include a sharp flavoured leaf such as radicchio to help cut the richness of the salmon.
INGREDIENTS
11⁄2 tablespoons tarragon vinegar
1⁄2 teaspoon sugar
1 teaspoon tarragon mustard
1 clove garlic, crushed
4 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Whisk the vinegar, sugar, mustard and garlic in a bowl until the sugar dissolves.
Add the oil and whisk again. Season and taste. Toss gently through the salad greens just before serving.
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