Salade Niçoise

• 1/3 cup extra virgin olive oil
• 1 clove garlic, minced
• 3 tablespoons honey white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon dried tarragon
• romaine hearts, washed, dried and cut into bite-sized pieces
• pickled dilly beans
• red onion, thinly sliced
• eggs, hard boiled
• kalamata olives
• cucumber, thinly sliced
• artichoke hearts, quartered
• baby red potatoes, boiled and cut in half
• capers
• Maldon salt, for garnish
• fresh tarragon, for garnish

1. Add olive oil, garlic, vinegar, mustard, honey and dried tarragon to a jar with a lid. Cover the jar and shake until well-mixed.
2. Toss romaine lettuce in enough dressing to coat. Arrange dressed romaine in salad bowls.
3. Top dressed romaine with dilly beans, red onion slices, hard boiled egg halves, olives, cucumber slices, quartered artichoke hearts and halved baby red potatoes.
4. Garnish salads with capers, sprinkle with Maldon salt and top with fresh tarragon sprigs.
5. Serve with extra Sweet Tarragon Vinaigrette on the side.

Enjoy!