For the dressing mix a little tarragon vinegar with a splash of sherry vinegar and mix in a small teaspoon of dijon mustard and some crumbled roquefort until it is a paste.
Season and slowly mix in extra virgin olive oil until it is the consistence of a dressing.
Use roasted tomato tapenade for the base of the salad and then add chopped tomatoes and cucumber.
Sprinkle with chopped parsley and chives with a little mint.
Dress and serve.
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