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1
In a blender, combine olive oil, vinegar, tarragon, mustard, shallots, agave, salt, and pepper. (You can also whisk this together in a bowl, but the vinaigrette becomes nicely emulsified in the blender.) Blend until well combined. Taste and adjust salt, pepper and agave, if needed. I don't like to serve a salad already dressed, so I suggest transferring it to a small bowl and passing at the table. Stick dressing in the fridge if you're not going to use it right away.
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2
In a large bowl, combine the washed greens, arugula and tomato. Scatter chicken and carrot shavings over top of greens and tomato. Sprinkle sunflower seeds on top of everything and serve immediately.
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3
1. In a blender, combine olive oil, vinegar, tarragon, mustard, shallots, agave, salt, and pepper. (You can also whisk this together in a bowl, but the vinaigrette becomes nicely emulsified in the blender.) Blend until well combined. Taste and adjust salt, pepper and agave, if needed. I don't like to serve a salad already dressed, so I suggest transferring it to a small bowl and passing at the table. Stick dressing in the fridge if you're not going to use it right away.
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4
2. In a large bowl, combine the washed greens, arugula and tomato. Scatter chicken and carrot shavings over top of greens and tomato. Sprinkle sunflower seeds on top of everything and serve immediately.
