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Cherry Tomato Salad with Walnut-Tarragon Dressing


Drom Cooking Light:
I use walnut oil to bring a subtle nutty flavor and depth to vinaigrette. In France, where I lived and studied for three years, I bought it from a local artisan who had a stand in our neighborhood market.

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  • 1 T balsamic vinegar
  • 1 T Dijon mustard
  • 2 t toasted walnut oil
  • 1/4 t salt
  • 1/4 freshly ground black pepper
  • 3 cups halved cherry tomatoes
  • 1 1/2 T finely chopped walnuts, toasted
  • 1 1/2 t chopped fresh tarragon


Servings 6


Step 1

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.


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