Tarragon Tomato Salad

• 1/2 cup walnuts
• 1 1/2 pounds grape tomatoes, halved
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 2 tablespoons dry white wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons walnut oil
• Coarse salt and freshly ground black pepper
• 1/4 cup microgreens, such as basil, arugula, or beet (optional)

1. Preheat the oven to 350F.
2. Toast the walnuts on a baking sheet until brown, about 10 minutes.
3. Let cool slightly, then coarsely chop.
4. Set aside.
5. To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl.
6. Drizzle over the wine and stir to combine.
7. Set aside.
8. To prepare the dressing, whisk the vinegar and mustard together in a small bowl.
9. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified.
10. Season with salt and pepper.
11. To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat.
12. Add the walnuts and stir to combine.
13. Taste and adjust for seasoning with salt and pepper.
14. To serve, divide the salad among chilled serving plates.
15. Garnish with microgreens.
16. Serve immediately.
17. Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish.
18. Many sauces include it, like Sauce Bearnaise, served with steak, and Sauce Remoulade, served with cold meats and seafood.
19. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

walnuts, grape tomatoes, tarragon, fresh chives, white wine, balsamic vinegar, mustard, extravirgin olive oil, walnut oil, salt, microgreens

Taken from www.epicurious.com/recipes/food/views/tarragon-tomato-salad-380313 (may not work)