Ingredients

• 2 sprigs fresh tarragon, leaves stripped from stems
• 3 tablespoons (3 splashes) tarragon vinegar or white wine vinegar
• 1 teaspoon sugar
• 1 small shallot, peeled and halved
• 2 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• Coarse salt and black pepper
• 2 hearts romaine, from pre-washed 3 pack, available in produce section

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Instructions

1. Combine tarragon, vinegar, sugar, shallot, and mustard in a processor bowl. Turn the food processor on and pour oil into the food processor in a slow stream. When dressing is combined and emulsified, turn off the processor and pour the dressing over romaine hearts.