Spring Salad with Tarragon Vinaigrette

Ingredients

• 1 extra large eggNutrition
• 1 dash pepperNutrition
• 1/4 tsp leaves tarragonNutrition
• 1 tsp or 1 packet dijon mustardNutrition
• 1 dash saltNutrition
• 1 oz red wine vinegarNutrition
• 1 tbsp olive oilNutrition
• 5 small olivesNutrition
• 10 spears medium asparagusNutrition
• 1 clove garlicNutrition
• 4 oz sardineNutrition
• 5 oz mixed salad greensNutrition
• 1 cup cherry tomatoesNutrition

Directions

1. 1Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
2. 2Bring 1" 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.
3. 3Drain and place under cold running water until cooled.
4. 4Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using).
5. 5Remove the garlic from the dressing, stir to combine and drizzle over the salads.

Nutrition per serving

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