Tarragon Radish & Blue Cheese Salad
At the end of June, my garden is always bursting with fresh salad greens. Changing up the herb in a salad is an excellent way of imparting a nice variety of flavours. Tarragon is a rewarding, beautiful and easy herb to grow in your garden because of it's unique slight licorice or anise flavour. It pairs wonderfully with soft cheeses, fresh or dried fruit and mild salad greens. Enjoy this salad all season long this summer by changing up the fresh or dried fruit you add.
Equipment
- 1 large bowl
- 1 small bowl to whisk the dressing
Ingredients
- 8 cups lettuce or a mix of mild salad greens like beet greens, masculine mix. Rinsed and spun dry
- 4 large radishes rinsed and sliced
- â…“ cup dried fruit I like to use dried cherries or cranberries but you can also use fresh rinsed and sliced cherries, strawberries or blueberries
- ¼ cup blue cheese
- â…“ cup tarragon leaves rinsed and dried
- ½ cup pecans toasted for 5 minutes in a frying pan
The dressing:
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar red works great too
- 1 tbsp liquid honey
- 2 tbsp olive oil extra virgin
Instructions
- Divide the rinsed and spun salad greens between two plates.
- Top with the sliced radishes, dried or fresh fruit and tarragon leaves.
- Toast the pecans and then sprinkle on top of the salad.
- Crumble the blue cheese or soft goat cheese over the salad.
- Whisk the salad dressing ingredients and drizzle it over the salad.
Tried this recipe?Let us know how it was!