INGREDIENTS:
Salad:
2 c. fresh spinach leaves
1 head butter lettuce
2 c. sliced mushrooms
1/2 c. medium red onion,
thinly sliced
1/2 c. pitted black olives
(whole or sliced)
1 Tbsp. capers (optional)
Vinaigrette:
2/3 c. good olive oil
1/3 c. tarragon vinegar
1 to 2 garlic cloves
1 Tbsp. Dijon Style mustard
pinch of tarragon
Salad: Wash and pat lettuce and spinach. Dry. Tear in
bit pieces. Add olives.
Vinaigrette: Mix all ingredients, whisk until slightly
thickened. Toss onion and mushrooms to vinaigrette and mari-
nate in refrigerator 1 hour. Toss marinade and salad ingredi-
ents and refrigerate 45 minutes to 1 hour.
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