Salade de roquette

4 Servings

Ingredients

Quantity Ingredient
1 Bunch roquette or arrugula
1 Head Red Leaf lettuce
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
Salt and pepper
½ teaspoon Tarragon
⅓ cup Olive oil
2 tablespoons Pignolias; toasted

Directions

Wash greens, dry and chill well. Combine remaining ingredients except pignolias for a vinaigrette. Assemble greens and pignolias and toss with vinaigrette at serving time.

LA TERRASSE

SANSOM STREET, PHILADELPHIA

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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