Spring Salad with Tarragon Vinaigrette

By vdub

Ingredients

• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon whole-grain mustard
• 1/4 teaspoon dried tarragon
• Pinch of salt
• Pinch of freshly ground pepper
• 1 clove garlic, crushed
• 1/2 bunch asparagus, tough ends trimmed
• 2 large hard-boiled eggs, (see Tip)
• 1 5-ounce bag mixed salad greens, (about 5 cups)
• 10 cherry tomatoes
• 1 4-ounce can sardines, drained
• 6 olives, (optional)

Preparation

Step 1

Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.

Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.

Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Remove the garlic from the dressing, stir to combine and drizzle over the salads.