Grilled Vegetables and Summer Greens with Shallot Vinaigrette

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons chopped tarragon
• 2 tablespoons minced shallot
• 1 1/2 tablespoons grainy mustard
• Kosher salt
• Pepper
• 1 pound thin asparagus
• 4 heirloom tomatoes, quartered lengthwise
• 2 medium zucchini, halved lengthwise
• 2 unpeeled Hass avocadoswashed, quartered and pitted
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups)
• 1/4 cup toasted hazelnuts, chopped

1. Make the vinaigrette In a medium bowl, whisk all of the ingredients until well blended.
2. Make the salad Light a grill.
3. In a large bowl, toss the asparagus, tomatoes, zucchini, avocados and oil; season with salt and pepper.
4. Grill over moderately high heat until tender, 2 minutes for the asparagus and avocados and about 5 minutes for the tomatoes and zucchini.
5. Cool.
6. Arrange the greens on a platter.
7. Drizzle with 3 tablespoons of the vinaigrette and top with the hazelnuts.
8. Serve with the grilled vegetables and the remaining vinaigrette.

extravirgin olive oil, sherry vinegar, tarragon, shallot, grainy mustard, kosher salt, pepper, thin, tomatoes, zucchini, avocadoswashed, extravirgin olive oil, kosher salt, pepper, baby greens, hazelnuts

Taken from www.foodandwine.com/recipes/grilled-vegetables-and-summer-greens-shallot-vinaigrette (may not work)