Tarragon has been my herb of choice lately. I’m not sure why, but when I made this tarragon vinaigrette a few days ago to serve with this salad, it was so tasty that I was inspired to make the Rice Salad with Creamy Tarragon Dressing that I posted yesterday.
A half & half mixture of kale and mixed greens (Use your favorite greens)
1/2 cup EVOO
1/4 cup Tarragon Vinegar (or white wine vinegar)
2 cloves garlic, minced
2 teaspoons dried tarragon (or about one Tablespoon fresh)
1/2 teaspoon salt (to taste)
Whisk ingredients together. Make the vinaigrette first and let it sit while you chop vegetables. Toss with salad vegetables and quinoa.