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1
Preheat the oven to 350F.
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2
Toast the walnuts on a baking sheet until brown, about 10 minutes.
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3
Let cool slightly, then coarsely chop.
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4
Set aside.
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5
To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl.
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6
Drizzle over the wine and stir to combine.
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7
Set aside.
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8
To prepare the dressing, whisk the vinegar and mustard together in a small bowl.
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9
Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified.
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10
Season with salt and pepper.
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11
To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat.
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12
Add the walnuts and stir to combine.
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13
Taste and adjust for seasoning with salt and pepper.
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14
To serve, divide the salad among chilled serving plates.
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15
Garnish with microgreens.
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16
Serve immediately.
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17
Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish.
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18
Many sauces include it, like Sauce Bearnaise, served with steak, and Sauce Remoulade, served with cold meats and seafood.
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19
When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.
