Salads & Dressings
- Salad leaves
- ½ cup Tarragon vinegar
- 6 tbsp honey
- 1 ½ tsp minced garlic
- 1 tbsp fresh chiffonade of tarragon (or sub. 1 tsp dry)
- Salt & Pepper to taste
- 1 tbsp Silver Spring Beer’n Brat Mustard
- 2 tsp dry mustard
- 2 cups vegetable oil
- 2 tbsp Silver Spring Dijon Mustard
Combine all the ingredients for the dressing except the oil in a blender or food processor. Blend until ingredients are mixed well. Slowly add oil while mixing. Combine salad leaves, cucumber and tomatoes in a large bowl. Drizzle the dressing over the salad and serve.
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Recipe courtesy Chef Casey Anderson