Spring Salad with Tarragon Vinaigrette

Ingredients

• 1 extra large egg
• 1 dash pepper
• 1/4 tsp leaves tarragon
• 1 tsp or 1 packet dijon mustard
• 1 dash salt
• 1 oz red wine vinegar
• 1 tbsp olive oil
• 5 small olives
• 10 spears medium asparagus
• 1 clove garlic
• 5 oz mixed salad greens
• 1 cup cherry tomatoes
• 4 oz sardine

Directions

1. Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
2. Bring 1" of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes.
3. Drain and place under cold running water until cooled.
4. Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using).
5. Remove the garlic from the dressing, stir to combine and drizzle over the salads.