YIELD: 4 SERVINGS
8 cups mixed salad greens or torn Bibb lettuce
2 cups julienne strips ham
16 asparagus spears, trimmed, cooked and chilled
1 pint red or yellow cherry or teardrop tomatoes
4 hard cooked egged, peeled and quartered
¼ cup chopped fresh tarragon
¼ cup extra virgin olive oil
2 Tbsps. balsamic or raspberry vinegar
1 clove garlic, minced
½ tsp. salt
¼ tsp. fresh ground black pepper
1. Arrange greens over four large plates or shallow bowls. Arrange ham, asparagus, cherry tomatoes and eggs over greens.
2. Sprinkle tarragon over salads. Combine oil, vinegar, garlic, salt and pepper; mix well to make dressing.
3. Drizzle dressing over salads.
Photo and recipe: Jones Dairy Farm
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