Ingredients
2 sprigs fresh tarragon, leaves stripped from stems
3 tablespoons (3 splashes) tarragon vinegar or white wine vinegar
1 teaspoon sugar
1 small shallot, peeled and halved
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and black pepper
2 hearts romaine, from pre-washed 3 pack, available in produce section

Directions
Combine tarragon, vinegar, sugar, shallot, and mustard in a processor
bowl. Turn the food processor on and pour oil into the food processor in a slow stream. When
dressing is combined and emulsified, turn off the processor and pour the dressing over romaine
hearts.