Mesclun Salad With Tarragon Dressing - cooking recipe

Ingredients

6 oz mesclun (mixed salad leaves)
1/3 cup olive oil
2 tbsp tarragon vinegar
1 tsp coarse grain mustard
1 clove garlic, crushed
1/4 tsp sugar

Preparation

Wash and dry mesclun and place in a serving bowl. Cover tightly with plastic wrap and refrigerate until ready to serve.
For the dressing, combine remaining ingredients in a medium bowl. Season with salt and whisk until well blended. Just before serving, add enough dressing to lightly coat the leaves; toss gently.