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