Ingredients
1 cup olive oil
1/2 cup white wine vinegar
1/4 cup chopped fresh tarragon leaves
Kosher salt
Cracked black pepper
2 zucchini, sliced lengthwise,
2 yellow squash, sliced lengthwise,
2 Portobello mushrooms sliced
1 pound arugula
5 Roma tomatoes, diced
Directions
Tarragon Vinaigrette:
In a small bowl add the olive oil, white wine vinegar, chopped
tarragon, salt and cracked pepper and whisk.
Brush the zucchini and squash with the tarragon vinaigrette and grill
lightly on both sides. Reserve the rest for the salad.
In a large bowl, combine the arugula, tomatoes, and tarragon
vinaigrette; add a little bit at a time. Do not overdress the salad;
greens should be lightly coated. Plate the salad and add the grilled
veggies.
