Prep 5 mins
Cook 0 mins
Cooking Light. June 2007
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons toasted walnut oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 3 cups halved cherry tomatoes (about 1 1/2 pounds)
- 1 1⁄2 tablespoons finely chopped walnuts, toasted
- 1 1⁄2 teaspoons chopped fresh tarragon
- Combine first 5 ingredients in a large bowl, stirring with a whisk.
- Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.