Tomato and Avocado Salad With a Tarragon Walnut Drizzle

Turn a simple meal into an occasion. Big on flavour - while taking almost no time at all to prepare. Can be assembled up to two hours in advance, then simply add the dressing just before serving. Cooking time is for assembly, and does not included time needed for the dressing to sit. Created for the Craze-E Salad Contest.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Dressing (prepare day before serving)

• 2  tablespoons  fresh tarragon leaves, chopped
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1  teaspoon garlic, minced
• 2  tablespoons walnuts, toasted and chopped
• 1⁄4 cup apple cider vinegar
• 1⁄4 cup extra virgin olive oil
• 1⁄2 cup  light extra virgin olive oil

• Salad

• 6  leaves lettuce leaves
• 2  summer slicing tomatoes, sliced 1/2-inch thick
•  fresh coarse ground black pepper
• 6  fresh parmesan cheese, slices
• 1  avocado, sliced into wedges
•  fresh tarragon sprig, for garnish

Directions

1. In a glass jar or bowl, mix together the dressing ingredients. Allow to sit at room temperature for a few hours to allow flavours to blend. Dressing may then be refrigerated, but should be at room temperature for serving.
2. Assembling:
3. On individual serving plates, lay a lettuce leaf, followed by a slice of tomato. Sprinkle with a bit of pepper.
4. Now lay a generous slice of cheese (I use a vegetable peeler to slice the cheese) and top with a wedge of avocado.
5. Just before serving, shake dressing throughly and drizzle over the salad, ensuring that you get some of the chopped walnuts. Garnish with a sprig of tarragon.