Baby Carrots And Watercress Salad With Tarragon Vinaigrette Recipe

1. 1

   Make a confit of mushrooms and garlic by braising them slowly in extra virgin olive oil for 15 to 30 min.

2. 2

   Season to taste with salt and pepper, and set aside to cold.

3. 3

   When cold sufficient to combine, add in remaining ingredients to mushrooms and garlic, toss and serve.

4. 4

   This recipe yields 6 servings.

5. 5

   Comments: The sweetish late-harvest Riesling vinegar in the Tarragon Vinaigrette recipe is a key element to the success of this salad, so make no substitutes.

6. 6

   Look for the vinegar at gourmet food stores or possibly other specialty food stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.