Pub Salad with Creamy Vinaigrette Dressing (Pub Grub- Year Two: Volume 12; March, 2012)

Prep time: 20 min
Ready in: 20 min
Serves: 2

Ingredients:
1/2 c. mayonnaise
2 T. malt or white wine vinegar
2 tsp. fresh tarragon- chopped (or 3/4 teaspoon dried)
1 tsp. whole grain Dijon mustard
2- 3 tsp. water
Salt (to taste)
Pepper (to taste)
4 c. Boston or Bibb lettuce- torn
4 c. selected salad bar ingredients (such as pickled beets, sliced cucumber, diced tomatoes, chopped celery, shredded cabbage, and/ or sliced onions)
2 hard-boiled eggs- peeled and sliced
4 oz. cheddar and/ or blue cheese- cut into wedges

Directions:
- Combine mayonnaise, vinegar, tarragon, and Dijon in small bowl and whisk to blend
- Whisk in enough water, by teaspoonful, to make dressing thin enough to pour
- Season dressing to taste with salt and pepper
- Arrange lettuce on platter as base of salad
- Place salad bar ingredients over lettuce in attractive pattern and top with eggs
- Drizzle dressing over salad, place cheese wedges at ends of platter, and serve


*Beckie found recipe here