Portofino Salad with Creamy Tarragon Vinaigrette

By draingal

Ingredients

• Creamy Tarragon Vinaigrette
• 2/3 cup Shurfine extra virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 4 teaspoons fresh lemon juice
• 3 tablespoons light mayonnaise
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh tarragon leaves
• Kosher salt and McCormick pure ground black pepper to taste
• Portofino Salad
• 3-4 bags (5 ounces each) salad mix
• 3/4 cup julienne cut sun-dried tomatoes in oil, drained
• 6 ounces crumbled plain goat cheese
• 1/2 cup sliced scallions
• 1 cup toasted walnut halves

Details

Servings 12
Preparation time 20mins

Preparation

Step 1

1. For Creamy Tarragon Vinaigrette: In medium bowl, whisk together oil, vinegar and lemon juice; add mayonnaise and mustard, and whisk until smooth. 2. Stir in garlic and tarragon; season with salt and pepper to taste. Refrigerate until ready to serve. 3. For Portofino Salad: Place greens in large serving bowl and toss with sun-dried tomatoes, cheese, scallions and walnuts. 4. Whisk 1/2 cup dressing and serve with salad.