Spring Salad With Tarragon Vinaigrette - cooking recipe

Ingredients

2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon dried tarragon
1 pinch salt
1 pinch ground black pepper
1 garlic clove, crushed
1/2 bunch asparagus
2 large hard-boiled eggs
5 ounces mixed salad greens
20 cherry tomatoes
4 ounces sardines, drained
12 black olives

Preparation

Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
Cook asparagus until tender crisp. This depends on the size of the asparagus. If you are using thin asparagus this should only take about 3 minutes.
Slice eggs.
Divide salad greens between 2 plates.
Top with eggs, asparagus, tomatoes, sardines and olives.
Remove the garlic from the dressing and drizzle over the salads.