Ingredients

• 2 tablespoons olive oil
• 1 large shallot, sliced
• 1 clove garlic, minced
• 8 ounces mushrooms, sliced
• 1 bunch asparagus (1 pound), sliced into 3-inch pieces
• 1 (8-ounce) package frozen artichoke hearts, thawed
• 1/2 pint teardrop tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped fresh tarragon leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.
3. Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
4. Toss the vegetables with the vinaigrette and serve.