La Salade Cote Cap Verte ( Chopped Egg Salad) - cooking recipe

Ingredients

2 -3 cups salad greens, such as leaf lettuce, spinach, watercress, romaine, cut in coarse chunks
4 hard-boiled eggs, finely chopped
Dressing
1 cup salad oil (or use part olive oil)
1/2 cup tarragon vinegar
1 teaspoon garlic powder (or crushed cloves)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon dried herbs (your choice)
2 tablespoons honey

Preparation

Arrange greens in mounds on 6- to 7-inch salad plates.
Sprinkle eggs heavily over the mound of greens.
Combine dressing ingredients in a jar& shake thoroughly.
Serve dressing separately.